My final reason for loving this dessert is that it’s raw, as in unbaked. By keeping it raw we not only save ourselves the time baking time, we also get the benefit of the enzymes and nutrients in the food not being destroyed by heat (I’ll explain this fully in another blog post soon….:).
- 2 cups cashews, soaked for between 3-4 hours
- 1/3 cup coconut butter
- 1/3 cup coconut oil, melted
- 2 Tbsp Genuine Health vanilla fermented vegan proteins+
- 1/3 cup maple syrup
- 1 large lemon, juiced
- 1/4 cup frozen raspberries
- 1 tbsp water
- 2 cups frozen raspberries
- 3-4 Tbsp maple syrup (sweeten to taste)
- 1 tbsp water
- Soak the cashews in a bowl of water in the refrigerator for 3-4 hours and rinse.
- Using a food processor, add the oats, protein powder, coconut flakes, maple syrup and melted coconut oil and pulse until everything is combined.
- Once mixed, press the crust in to the base of a large glass baking dish (use a round dish to make slices and a rectangular dish to make bars or squares). Place in the freezer immediately.
- Rinse the food processor. Add the ingredients for the middle layer: cashews (drained), coconut butter, coconut oil (melted), protein powder, maple syrup, water and lemon juice mix until very creamy.
- Separate the mixture in half. Remove the base from freezer and add half of the middle layer to the base.
- Using a large spatula, spread the middle layer over top of the base layer being very careful not to mix the creamy mixture with the base layer (this is a challenge!).
- Add a small handful of frozen raspberries on top of the middle filling layer and place back in the freezer for at least 30 minutes.
- Rinse the food processor and add the remaining half of the filling, frozen raspberries and maple syrup together. Blend until well mixed and spread to the mixture on top of the frozen middle layer.
- Freeze for 2 hours before removing to cut squares, bars or slices.