This recipe is from my colleague, Laura Marquis, and can be found in her book SWEETS IN THE RAW. Please check out her website Naturally Healthy Desserts.
- ½ cup walnuts
- 3 deglet noor dates
- dash of salt
- 1 teaspoon cocao powder
- pinch of cinnamon
- 2 cups raw cashews (soaked 2 hours)
- 6 medjool dates
- ½ cup cocao powder
- ½ cup refined coconut oil, melted
- 1 teaspoon vanilla extract
- 2 tablespoons cashew milk
- 2 cups raspberries (juiced)
- pinch of salt
- 1 cup raspberries
- 1 tablespoon refined coconut oil, melted
How To Make
Process all ingredients until graham cracker like consistency in the food processor. Firmly press crust into the base of 2 mini springform pans or 12 mini silicon molds.
Process all ingredients until a smooth, even consistency in the food processor. Evenly spread filling onto the base. Set aside in the freezer while you make the glaze.
Leftovers can be stored in the refrigerator for up to 1 week or in the freezer for up to one month.
Blend all the ingredients in a blender. Evenly spread on top of the filling. Freeze for 4 hours. Unbeaten dessert can be stored in the refrigerator for up to 1 week or in the freezer for up to 1 month.