Raw Blackberry Coconut Cashew Slice

A staple in many vegan households, this slice is a delicious way to get that raw fruit feel without having meal prep or bulky ingredients.

Raw Blackberry Coconut Cashew Slice is a raw dessert that has a lemon and coconut base with cashews. It’s the perfect healthy snack for anyone looking to indulge in something sweet without the guilt!

Slices of raw blackberry, coconut, and cashews. Yes, it’s vegan, paleo, and all that jazz, but most importantly, it’s DELICIOUS.

The recipe for today is a bit different than usual. It’s free of butter, refined sugar, and wheat. Which makes me think, “Wait, what?” However, please bear with me.

Because you slice it into small… slices, it’s called a “slice.” It’s also raw, gluten-free, and paleo-friendly.

It’s also so lovely that I’d want to put it in a museum.

Who wants to help me finance my new museum, OMG? The Food Museum is a place where you can learn about food. All of the pieces, like this slice, will be edible. #art 


The previous two days have been really beautiful in our area. It’s 75 degrees and sunny. I’m crossing my fingers that nothing changes since this is currently my optimum temperature.

To celebrate, I went outdoors in my shorts and got a pedicure. Then I realized I hadn’t shaved my legs in three weeks, but I was already out the door, so I ignored it (don’t worry, I shaved my legs today, so everything is now OK).

I also realized that this means I’ll have to get in shape for the summer. For those of you who have been around Broma for a long, you may recall that in the autumn I speak enthusiastically about my winter diet, which consists of gaining 5 pounds to assist with the cold.

I’m kidding, but every winter, I convince myself that it’s OK if I get a few el bees because they’ll cover me like a warm blanket.

However, now that summer has here, so has the summer diet. Which makes these raw, gluten-free, vegan, paleo slices seem like a good fit.


Chickens, have fun. And, as usual, thank you for sticking with me and supporting my tiny website. I adore you.



The lowest layer is composed of

  • 1 cup pitted medjool dates 1 cup medjool dates 1 cup medjool dates 1 cup medjo
  • 1 cup cashews, raw
  • coconut oil (three tablespoons)
  • 1/4 cup shredded unsweetened coconut

The middle layer is made of of

  • 1 cup cashews, raw
  • 1/3 cup cream de coco
  • 1/2 cup shredded unsweetened coconut
  • 1/4 cup agave nectar (raw)

The upper layer is composed of

  • 6 ounces blackberries (leave 8–10 whole berries aside)
  • 2 tbsp. agave nectar (raw)
  • coconut cream (1/2 cup)
  • 1/2 cup shredded unsweetened coconut


  1. Using parchment paper, line a big loaf pan. Remove from the equation.
  2. Pulse all of the ingredients for the bottom layer in a food processor until largely smooth. This will take around 2-3 minutes. Cashews should be crushed and dates should be completely sticky. Place in a loaf pan and push down hard until the mixture is equally distributed on the bottom. While you’re working on the next layer, put it in the freezer.
  3. Clean the food processor, then repeat the operation with all of the items in the center layer. It should take another 2-3 minutes to become smooth. Remove the loaf pan from the freezer, spread the second layer equally over the bottom, and return it to the freezer while you finish the top layer.
  4. Clean your food processor once again, then mix all top layer components in a food processor, excluding 8-10 blackberries. Remove the loaf pan from the freezer and spread the top layer over everything after it’s completely smooth (approximately 2 minutes).
  5. Before cutting into slices and serving, put the whole thing in the freezer for at least 2 hours. Keep frozen for up to a week (maybe longer, but I haven’t tested it).


This raw blackberry coconut cashew slice is a great dessert. It takes just minutes to make and it is perfect for summer! Reference: reese cup dessert.

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