INGREDIENTS
BASE
3/4 CUP ALMOND MEAL
1/3 CUP DESICCATED COCONUT
1/4 CUP COCONUT FLOUR
2 TBS RAW CACAO POWDER
PINCH OF SEA SALT
3 TBS COCONUT OIL, MELTED
3 TBS PURE MAPLE SYRUP
FILLING
1 & 1/4 CUPS RAW CASHEWS
1/4 CUP COCONUT OIL, MELTED
1/4 CUP ALMOND MILK
1/4 CUP RICE MALT SYRUP
1 & 1/2 TSP VANILLA BEAN EXTRACT
2 & 1/2 TBS RAW CACAO POWDER
1 TBS COCONUT OIL, MELTED
1 TBS ALMOND MILK
1/2 CUP FROZEN RASPBERRIES (& EXTRA FOR DECORATING)
METHOD
• TO MAKE THE BASE, MIX TOGETHER WET INGREDIENTS AND THEN STIR IN DRY, PRESS INTO A LINED LOAF PAN (I USED A SILICONE PAN)
• BLEND FIRST 5 FILLING INGREDIENTS UNTIL SMOOTH AND SPREAD HALF OF THE MIXTURE OVER THE BASE, PLACE THE BERRIES OVER THE VANILLA LAYER, THEN ADD THE REMAINING FILLING INGREDIENTS TO THE OTHER HALF OF THE FILLING, BLEND UNTIL SMOOTH AND POUR OVER THE VANILLA LAYER (OPTIONAL – ADD EXTRA CRUMBLED FROZEN BERRIES ON TOP OF THE CHOCOLATE LAYER)
• POP INTO THE FREEZER OVERNIGHT OR FOR 3-4 HOURS, SLICE ONCE SET
* YOU COULD MAKE THESE INTO INDIVIDUAL SERVES IN SILICONE MUFFIN PANS OR CHOCOLATE MOLDS SO THAT YOU DON’T NEED TO WORRY ABOUT SLICING
* YOU COULD SWAP THE RASPBERRIES FOR ANOTHER BERRY, OR LEAVE THEM OUT AND ADD MATCHA POWDER AND MINT TO THE VANILLA LAYER, OR COFFEE, OR PEANUT BUTTER