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Red Slice!

Brief Description

I love making raw slices as they take very little time to make and unlike with baking you keep the vitamins and minerals intact. 

This slice is my 'Healthy Heart' slice. Did you know that Cardiovascular Disease (CVD) is our biggest killer in New Zealand? So we really need to be mindful of what we can do to prevent heart issues and how to treat them. This slice has so much goodness to it you could eat it every day!
Firstly, one of it' core ingredients is raw beetroot, now beetroot full of fiber and fiber is excellent at lowering cholesterol but more importantly contains natural nitrates which when in body converts to Nitric Oxide and nitric oxide is a very powerful vaso-dilator (meaning keeps your  blood vessels open to allow optimum blood flow), this is particularly important to prevent cardiovascular issues like high blood pressure. Beetroot also contains potassium an important electrolyte which helps kidneys regulate blood pressure.

I used frozen berries instead of dates as a sweetener to really boost the antioxidant vitamin C content of the slice. Vitamin C is important for immune system and antioxidants are very important at reducing inflammation, especially in the blood vessels and inflammation causes hardening of the vessels with plaque build up and increase risk of heart attack. 

The walnuts contain omega 3 polyunsaturated food which help reduce any inflammation and increases your 'good cholesterol' levels. 

Cocoa powder is not only good for your neurotransmitters and improving mood but also is high in magnesium along with the nuts which are important and keeping your heart beat regular and preventing calcium build up in the heart. 


Ingredients

Red Slice!

Healthy Heart

Healthy Recipes

Beetroot raw


1 cup

Cook Time

0 hrs : 25m

Difficulty

3/10

Makes / Serves

Nutrition Facts

calories100 kcal
carbs10.00 g
sugar8.00 g
fat10.00 g
protein9.00 g

Directions

Beetroot & Berry Heart Health Slice

Filling:

1 cup diced raw beetroot
1 cup frozen raspberries
1/2 cup unsalted cashews (you can soak them if you want, makes them more bioavailable) 
1/2 cup walnuts (you can soak them if you want,makes them more bioavailable) 

¾ cup desiccated coconut
1Tb cinnamon
2tsp vanilla essence
2Tb cocoa powder
¼ cup cacao nibs

Chocolate crackle topping:

3/4 cup melted coconut oil
2Tb smooth unsalted peanut butter

1Tb cocoa powder
2Tb Natvia or rice syrup

Topping:

¼ cup frozen berries
2Tb desiccated coconut
2Tb cacao or cocoa nibs

How to:

For the filling: Blend the beetroot first until very small pieces. Add in raspberries, nuts, coconut and cacao nibs and process and until well blended for around 30 seconds, you may need to stop and stir mixture from time to time to make sure everything blended. Add cocoa powder, cinnamon, vanilla essence and blend for another 10-15 seconds.

Line a brownie tray or loaf tray with plastic wrap then pour mixture into the tray and press down with a spoon or spatula, smoothing out all edges. Place in freezer for 10-15mins. 

Chocolate crackle: Soften coconut oil so that is liquid and no lumps. Add the cocoa powder, vanilla essence and Natvia/ rice syrup plus peanut butter and mix well. Take the slice out of freezer and pour chocolate sauce evenly over the beetroot slice. 

Topping: Then crumble the raspberries over the top and sprinkle coconut and cacao nibs. Place in fridge or freezer until topping goes hard and then slice up. 


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