*Sugar Free, Gluten Free, Egg Free


  • 90g raw almonds (or your preferred nut such as hazelnuts or macadamias)
  • 55g desiccated coconut, lightly toasted in a frypan
  • 30g coconut oil, melted
  • 2-3 (40g) pitted Medjool dates
  • Line a 23 cm square cake tin (or similar size slice tin) with baking paper.
  • Pulse the crust ingredients together in a food processor until it reaches a chunky texture or for a finer crumb process a little more. (TM – (5 -10 sec / Speed 7)  
  • Press into a prepared tin and place in the freezer whilst you prepare the filling.

*Tip – To get the base nice and smooth, lay another circle of baking paper on the top and use an upturned lid or back of a spoon and, using a circular motion, press and smooth the base into the tin – my favorite tool for doing this is the upturned lid of my olive oil spray, trust me  – it works a treat!


  • 500g European block-style cottage cheese (or Quark or Philadelphia Cream Cheese)
  • 10g gelatine leaves
  • 150ml boiling water
  • 1 tsp vanilla extract or paste
  • 80 -100g Natvia or preferred sweetener (you should taste as you add as sweetness level depends on which you use and your personal taste.)
  • Soak 10g gelatine leaves in cold water for 5 minutes. Remove them, squeezing out excess water before placing them in a small saucepan containing your 150 ml boiled water. Stir the leaves in the boiled water until dissolved then remove from heat and allow to cool.
  • Combine cheese and sweetener in the bowl of a high-powered food processor or with an electric hand beater until smooth and light. (TM – 20 sec / Speed 8)  If you are using the hand beater method you are better off using room temperature Philadelphia Cream Cheese than cottage (but it’s not as clean!) Taste the mix at this point to check for sweetness and adjust according to taste.
  • Using a spatula, fold in the dissolved gelatine mixture and vanilla and then pour the filling onto your prepared “biscuit” base and refrigerate while you prepare the topping.

Raspberry Jelly topping:

  • 10g gelatine leaves
  • 250g frozen (or fresh) raspberries
  • 75g Natvia or preferred sweetener
  • 20g freshly-squeezed lemon juice
  • 30g pure maple syrup


  • Place berries, sweetener, lemon juice and maple syrup into a small saucepan bring to simmer over medium heat, stirring occasionally. (TM – 5 mins / 90C / Speed 4)
  • Meanwhile, Soak 10g gelatine leaves in cold water for 5 minutes. Remove them, squeezing out excess water before placing them in with the saucepan or TM bowl containing rest of the topping ingredients.
  • Stir until smooth. (TM 10sec /Speed 8)  Pour jelly mixture carefully onto your prepared, refrigerated slice – by pouring the jelly over the back of a spoon held over the top of the slice you will get a neater result)
  • Refrigerate for at least 4 hours, or for best result, overnight.




Real Raspberry Jelly Slice