How to make Raw Vegan Boysenberry Slice

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This Raw Vegan Boysenberry Slice is free from refined sugar, flour, eggs and dairy. It is simply made from low-cost ingredients. And it is super delicious, with bursts of gorgeous berry flavour in every bite!

Why You’ll Love this Recipe

• It’s cheap to make – this recipe is made from inexpensive ingredients, which is a massive win, as it’s also incredibly healthy and unrefined.
• It’s easy to make – simply blitz, press into the tin, and leave to set. It’s that simple!
• It’s made from unrefined ingredients – no sugar, flour, or processed fats went into the making of this raw vegan slice.
• Kids love it – this Boysenberry Slice tastes like a treat, which is really handy, seeing as it is so good for them!

Vegan Boysenberry Slice Trips and Tricks

1. It has a no bake chocolate peanut butter base, adapted from my nut-free no-bake cookies. You can also check this recipe out in my Vegan Vanilla Cheesecake (it’s also the base there).
2. You do need to heat the boysenberries in syrup to reduce the syrup so that it sets later on.
3. The size of the tray you use will determine how many squares of slice you get and how thick it is. There is no hard rule, but obviously, if you want a thicker base, then use a smaller dish.
4. Both layers will set really well, regardless of how thickly you spread it. This is due to the way that the coconut butter sets when chilled.
5. I make my own coconut butter by blending desiccated coconut, because it is one thousand times cheaper that way. I love coconut butter, so I don’t mind blending it myself if it means I can have it!
6. If you have the budget to buy coconut butter, just use about 2/3 cup for the base, and 2/3 cup for the frosting.
7. This frosting firms up almost instantly, but it cuts best after about 3 hours of chill time.
8. This Raw Boysenberry Slice keeps really well in the fridge and stays good for about four days.

Ingredients in the Vegan Boysenberry Slice

For the Chocolate Peanut Base:

• Desiccated coconut – helps to bind the base. If you have coconut oil on hand, you could use that. I would use about 4 heaped tablespoons of coconut oil, melted, to set this base. The coconut oil would give a richer, deeper chocolate flavour. The desiccated coconut is naturally sweet and gives this base a lovely biscuit-like texture.
• Ground oats – using ground oats is such an inexpensive way to make a large quantity of no-bake-cookie dough. Make sure you grind the oats finely, so that it is thoroughly disguised in the base (nobody wants to chew on raw oat!).
• Peanut butter – it is just so YUM paired with the chocolate and boysenberry. It makes you go “Yum…ooh WOW”. It’s just another punch of flavour that really elevates this slice.
• Sweetener (I use Truvia) – this base needs about 2 – 4 tablespoons of Truvia to make it sweet enough.
• Salt – don’t skip it, otherwise your base will taste bland!
• Cocoa – the source of the chocolate flavour! About 2 heaped tablespoons should do it. You could add more if you like a strong chocolate flavour.

For the Coconut Boysenberry Topping:

• Desiccated Coconut – ground into a butter, the coconut will set rock hard when chilled. If you cannot be bothered making your own coconut butter and you have the budget for it, then you can buy coconut butter as is. I have not tested this recipe using coconut oil, simply because making my own coconut butter is such a cost effective way of having this treat. Coconut OIl is a bit too expensive for me! If you have it on hand, though, you will probably need to melt it and emulsify with the berries using a stick blender. Coconut oil does not combine easily. If you try this method, do let me know how you get on!
• Boysenberries in juice – you will need two tins of boysenberrries in juice (or syrup). You will need to reduce the berries over a low heat. Heating the liquid helps the frosting to set when chilled, plus it deepens that Boysenberry flavour!

How to Make the Vegan Boysenberry Slice

This is the easiest method in the world! All you need to do is blitz, chill, blitz, chill! Never has healthy been so delicious, simple and cheap!

First, Make and Chill the Chocolate Peanut Base

Begin by lining a 30 by 20 cm baking tin with baking paper. Make sure you have enough on all sides to lift the slice out of the pan without getting stuck!

Now for the coconut butter. I find it easier to grind the butter for the base and the topping as and when needed. To make the butter, grind the coconut in the coffee grinder attachment of your food processor (or use your blender if it can do that). This should blend the coconut until it releases it’s natural oils and becomes a smooth, buttery mass.

Transfer the coconut to a food processor, then add the remaining base ingredients. Blend until well combined. You may need to get your hands in if your food processor is starting to sputter with the weight of the crumb.

Press the no bake biscuit base into the lined tin and pop in the refrigerator to harden.

Then, Make and Chill the Boysenberry Coconut Frosting

To make the frosting, you will need to begin by first reducing the boysenberries. Pour the contents of the tinned boysenberries into a saucepan. Over a medium heat, simmer the fruit until the syrup reduces to about half the original volume. This heating process helps the syrup to set later on.

Now, time to make the second batch of coconut butter. Blitz the desiccated coconut into butter (or use bought coconut butter if you have that on hand).

Add this to the reduced boysenberries. It is easier to do this if the boysenberries are still warm, as the coconut butter will harden if exposed to chill. Use a stick blender to get the topping nice and smooth.

Pile on top of the chilled chocolate peanut base, and return to the fridge to set.

The topping should take about 3 hours in the fridge to become sliceable, although it’s even better if you can wait for the next day!

This Vegan Boysenberry slice is a lovely healthy sweet treat to have as a snack with tea or coffee, or even to finish off a main meal. It’ll leave your tastebuds longing for more!