Charming Pink Raspberry Slices

In my recipe for Charming Pink Raspberry Tart, I use fresh raspberries, but you can use frozen or dried ones. Both work really well.

When the raspberries are in the juice, they add tartness, but when I put them in a container, I can keep them in the refrigerator for up to a week and they are still just as delicious. You may choose to include other fruits in your Charming Pink Raspberry Tart, such as blueberries, strawberries, kiwi slices, plums, or cranberries.

You may also choose to substitute the tart ingredients with raisins, chocolate chips, nuts, cinnamon, dried fruit, or anything else you would like. If you are interested in making a homemade Rolo, then you would also love these delicious Pink Rolo recipes.

These are a very popular type of Rolo and are loved by many people across the globe. They are mainly due to the delicious flavor of the role as well as the unique look of the Strawberry.

You can make a Pink Rolo by using any of the following Rolo recipes listed below. Charming Pink Raspberry Slices is a great gift idea for any occasion.

The raspberries on these cute little sticks make them perfect for giving as gifts or for decorating fruit baskets. They are extremely easy to make and the kids love to eat them.

You can buy them plain or you can purchase them in different colors, adding to the fun of your gift. If you like to make crafts then these raspberries will be the perfect gift to make for your friends and family. When you see them wrapped up with a ribbon of pink and white polka dot and a tag saying “Charming Pink Raspberry Strips” you will know they are the perfect treat for loved ones.

Charming Pink Raspberry Slices

Recipe by TiffanieCourse: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



Today, I am sharing my recipe for a delicate and charming pink Raspberry Slices – amazing and easy summer dessert! Raw, vegan, gluten-free, dairy-free, and naturally sugar free (dates are the only sweeteners used for this amazingly delicious and healthy dessert).


  • Base
  • 1 cup gluten-free rolled oats, made into flour

  • ½ cup activated buckwheat, made into flour

  • ½ cup shredded coconut

  • 1 tbsp cacao powder

  • 1 cup soft dates

  • 3 tbsp coconut oil

  • Raspberry layer
  • 1 cup fresh raspberries

  • ½ cup cashew (soaked and dehydrated – optional)

  • 1 cup shredded coconut

  • 3 tbsp coconut milk, from can refrigerated overnight and the solid cream from the top

  • 2 tbsp coconut oil

  • 2 tsp beetroot powder (for bright pink color)


  • To make the base, add the base ingredients to a food processor and process until it resembles fine crumbs and sticks together when pressed. Spoon half of the mixture into a lined loaf pan (25 x 13 x 8cm) then press down with the back of a spoon. Place in the freezer.
  • To prepare the top layer simply roll remaining mixture into a slightly flat, long log (approximately same size like your pan). Place on a tray lined with baking paper and let sit in the refrigerator while preparing the filling.
  • Add all the filling ingredients to a high speed blender or food processor and blend until smooth and creamy. Pour the cream over the base and let sit in the freezer (about an hour).
  • Remove the pan from the freezer, and top with the base log (gently press down) then place back in the freezer for about an hour to set.
  • Remove the pan from the freezer, and top with the base log (gently press down) then place back in the freezer for about an hour to set.

Reference : deviliciouslyraw.


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