30 mins + 12 hours (overnight)

Red Velvet Fingers


Makes 10 finger slices



  • 1 cup NuVitality Macadamias
  • 1 cup medjool dates, pitted



  • 1 ½ cup NuVitality Raw Cashews, soaked in boiling water for 15 minutes and drained
  • ½ small beetroot, raw and peeled
  • ¼ cup raspberries + extra to be placed on the base before filling
  • 5 tbs coconut oil, melted
  • ½ cup rice malt syrup
  • ½ cup coconut milk
  • Pinch of salt


  1. Pulse base ingredients together in a food processor until they come together and just hold. Press mixture into a baking paper lined loaf pan and set in the freezer while you make the filling.
  2. Place all filling ingredients (except extra raspberries) into a high-speed blender and blend until completely smooth.
  3. Take out your base from the freezer and place extra raspberries scattered on top of the base then pour over your filling. If you have some coconut milk leftover, you can carefully place a few lines of it on top of the slice and run a skewer through it to create a nice pattern.
  4. Freeze overnight then remove from pan.
  5. Slice with a hot, wet knife and serve.