Raw Magnum Slice
A decadent raw, frozen layered slice with a chocolate nut base, cashew ice cream, nutty caramel crunch and a set chocolate top.
By Julia Scott, NZ Registered Dietitian · 4 April 2019
Recipe
Raw Magnum Slice
Ingredients
Batch
Chocolate Base
Ice cream
Caramel crunch
Choc top
Method
- 1Line a square 20cm cake tin with baking paper overhanging the sides.
- 2Place the chocolate base ingredients into a food processor and blend until the mixture resembles a fine, sticky crumb. Press the mixture firmly into your prepared tin and set aside.
- 3For the ice cream layer, place the cashews and coconut milk into the processor and blend on high until smooth. Add the remaining ingredients and blend until the mixture is combined. Pour the mixture over your base and place in the freezer.
- 4To make the caramel crunch layer, place almond butter, peanut butter, maple syrup, coconut oil, vanilla and salt into the food processor and blend to combine. Add the remaining ingredients and blend just enough to roughly chop the nuts and combine the mixture. Gently spread the caramel crunch over your ice cream and return to the freezer.
- 5To make the chocolate top, add the ingredients to the food processor and quickly blend to combine. Spread the choc top over the caramel crunch and return to the freezer to set.
- 6Cut portions off to eat and let thaw for a few minutes. Keep stored in freezer.
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