This Raw Coffee Slice is a rich and creamy treat that’s perfect for coffee lovers. With a nutty hazelnut base, a creamy coffee cashew layer, and a choice of dark chocolate toppings, it’s a deliciously indulgent dessert that’s both gluten-free and can be made vegan.
With the silly season fast approaching, I thought it timely to share a decadent desert that is perfect for entertaining (or even Christmas day). Dessert is something I always look to pre-prepare and this can be made weeks ahead if necessary. When I have friends over I really don’t want to spend a minute more than necessary in the kitchen (I hate missing out)!
I know I share lots of kid friendly recipes here (and if you check below I have a chocolate variation that is more family friendly). But sometimes it’s nice to have something just for the grown-ups. Having said that – my daughter is crazy for coffee flavoured anything (she’ll even try to sip black, unsweetened coffee if given the chance). I think I may have developed my kids taste for ‘bitters’ a bit too much!!
Health benefits
Made with raw cashews and hazelnuts, this slice is packed with healthy fats, fibre, and magnesium to support health and energy levels. Coffee offers an antioxidant boost, while the dark chocolate topping adds richness and a dose of flavonoids.
Ingredients
For the base, you’ll need hazelnuts, rice malt syrup (or honey/maple syrup), and cacao powder. The filling combines soaked cashews, your choice of sweetener, coconut oil, and espresso coffee. For the topping, use melted dark chocolate or make a raw chocolate alternative if you prefer.
How to make Raw Coffee Slice
To make the base, grind hazelnuts until they form a meal, then mix with sweetener and cacao until combined. Press into a lined tin and freeze. For the filling, drain and blend cashews, adding sweetener, coconut oil, and coffee, blending until smooth. Spread over the base and freeze until set. Top with melted chocolate or raw chocolate and chill until firm.
Serving suggestions and how to store
Cut into squares once set and store in an airtight container in the fridge for up to a week or in the freezer for longer storage. These are delicious straight from the freezer for a treat!
Vary this Raw Coffee Slice to suit your needs
For a vegan option, use rice malt or maple syrup and raw chocolate. If you’re not a coffee fan, replace it with extra cacao and water for a double chocolate flavour. For a coconut-free version, swap coconut oil with cacao butter.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
For more delicious, easy to make healthy sweet recipes, click HERE.
Ingredients
Base
- 200 g hazelnuts
- 85 g rice malt syrup, honey or maple syrup (¼ cup)
- 1 tbsp cacao powder (unsweetened Dutch process or raw)
Filling
- 350 g raw cashew nuts (soaked for minimum 2-3 hours)
- 85 g rice malt syrup, honey or maple syrup (¼ cup)
- 70 g coconut oil (⅓ cup)
- 50-70 ml espresso coffee -cooled (approx. 2 shots)
Chocolate topping (2 choices)
Melted Chocolate
- 150 g dark chocolate -melted
Method
Base
- Grind the hazelnuts in a food processor or powerful blender until a meal forms. If using a Thermomix, 5 seconds, speed 7.
- Add the sweetener and cacao and mix until well combined. If using a Thermomix, 10 seconds, speed 4.
- Press into a lined 20 x 30cm slice tin and put in the freezer whilst you make the filling.
Filling
- Drain the liquid from your cashews and rinse well.
- Process to form a paste. If using a Thermomix, seconds, speed 7.
- Add the rest of the ingredients and process until smooth and creamy. If using a Thermomix, 1 minute, speed 7. You may need to scrape the sides a few times.
- Spread the filling over the base and put back in the freezer to set (about 20 minutes).
Chocolate topping
- Either melt the dark chocolate in a bowl over a pot of hot water or make the raw chocolate by combining all the ingredients together.
- Once the filling is set, pour over the melted chocolate and set in the freezer (approx. 5 minutes).
- Cut it into squares and store in the freezer until ready to serve.
Store
- Store in an airtight container in the fridge or freezer.
Variations
Don't like coffee?
Replace it with a heaped tablespoon of cacao and 70ml water for a double chocolate slice.Vegan and dairy-free
Choose raw chocolate on top. For vegan choose rice malt or maple syrup as your sweetener.Fructose friendly
Choose rice malt syrup as your sweetener.Coconut-free
Replace the coconut oil with cacao butter.I love receiving your feedback, post a comment below.
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Kerry Lewandowski says
Is it too late at night to fire up the coffee machine? ????
Seriously though.. I have run out of hazelnuts and walnuts. Anything I can substitute?
Georgia Harding says
Almonds will do Kerry G x
Anita Sullivan says
Hi there Georgia, can I substitute blanched (or other) almonds for the cashews? I see so many recipes with cashews, but didn’t have anyone to ask 😉 We have a cashew allergy, but are ok with other nuts.
Georgia Harding says
I find Macadamia nuts are the best sub for cashews Anita G x
Deb dunt says
Hi Georgia. Could I use melted butter instead of coconut oil?
Georgia Harding says
Hi Deb, it will taste a bit different but should still work. Love to hear how it goes G x
Sharon says
Hi Georgia, this looks lovely!
Would other nuts work? We have a cashew allergy to work around.
Georgia Harding says
I haven’t tested it but I can’t see why macadamias wouldn’t work Sharon. G x
Chantelle Nunez says
Thanks for sharing your yummy recipe. Just wondering if the coconut oil for the topping is 1/2cup (102g) or 170g? Thanks 🙂
Georgia Harding says
Sorry typo Chantelle, all fixed, thanks for pointing it out. Enjoy G x
Chantelle Nunez says
Thanks 🙂 I made it and it’s delish!
Carly says
I just made this slice and it’s delicious but my cashew layer didn’t set firm for some reason 🙁
Georgia Harding says
Hi Carly, that’s very strange. Perhaps pop it in the freezer and serve a bit cooler. G x
Carly says
It firmed up in the end, just took a bit longer than I thought 😉
Rachael says
Hi Georgia
I made this and it tastes delicious but I’m disappointed that it needs to stay in the freezer all the time.
At room temperature it just squashed down when I cut into it. I used melted chocolate and it broke up when I cut it? It needs to be cut straight from the freezer and is very hard when frozen. The cashews just didn’t look like your pic. Perhaps next time I might try it with gluten free flour.
Thanks
Rachael
Georgia Harding says
Hi Rachael, I find that if you take it out of the freezer for just 5 minutes and then cut it it’s should slice easily. It’s the downside of all raw treats – they need to be kept cold (fridge at least). The cashews are pretty straight forward, you just need a good food processor to get that layer smooth. Glad it was delicious though G x
Heather Humphries says
We just love it, I have made it several times. Great hit for Easter.
Georgia Harding says
So pleased you love it Heather – thanks for taking the time to rate it G x
Ellen says
Hi Georgia
I’m allergic to cashews, so what would be a good substitute?
Thanks xo
Georgia Harding says
Ellen you could try, macadamia nuts like in this recipe https://wellnourished.com.au/mint-chocolate-fudge/ – though it hasn’t been recipe tested with this particular recipe. G x
Hazel says
Hi! Any tips on how to prevent frostbite when storing raw desserts such as this the freezer? Do you cover the surface or wrap it in anything?
Georgia Harding says
I generally loosely wrap in the If you care baking paper and store in an airtight container. I find if my kids don’t close the container it can develop frost bite, but if kept airtight it’s good. G x