Red Velvet Super Slice

🍓Red Velvet Super Slice🍓

Recipe contributed by : Tammy Goretzki (Insta : @myketojourney83)

Crust

•3/4 cup unsweetened flaked coconut

•1/2 cup medjool dates pitted and chopped

•1/4 cup almond flour

•2 tbsp Rootalive Organic Cacao powder

•1/8 tsp pink salt

•1-2 tbsp water as needed

Strawberry Cashew Filling

•1 1/2 cups raw cashews soaked overnight and drained

•2 1/2 cups frozen strawberries divided (save 1 cup for the topping)

•1/4 cup melted Rootalive Organic Virgin Coconut Oil

•1 1/2 tbsp Rootalive Organic Red Velvet Smoothie Mix

•3 tbsp SF maple syrup

•2 tbsp lemon juice

•1 tsp pure vanilla extract

•1/8 tsp pink salt

•1/4 water as needed for blending

•1/4 cup SF chopped chocolate (save for the topping)

Directions

Use a bread pan lined with parchment paper. In a food processor combine all the ingredients for the crust adding 1 tbsp of water at a time just for the texture, should be sticky but not wet. Once desired texture reached press into the bottom of the bread pan.

Blend all the strawberry filling ingredients together except the chocolate chunks and 1 cup of the strawberries that you’ve saved for the topping. Add the water to the blender just to reach the desired blending texture.

Pour red velvet filling onto the crust in the bread pan. Use the remaining 1 cup of strawberries to top the cake with the chocolate chunks. Cover and freeze. Slice into 8 slabs once froze. A hot knife works great to slice the frozen cake! Eat from frozen and store in a airtight container up to one month in the freezer I recommend wrapping the slabs in parchment paper before storing.