Recipe created by Phoebe Conway of @Pheebsfoods for Almond Breeze Australia
DIRECTIONS
INGREDIENTS
BASE:
- 1 cup almonds
- 8 medjool dates, pitted
- 1 tsp vanilla
- Pinch of salt
FILLING:
- 2 1/2 cups raw cashews (optional: soaked overnight or for at least 15 minutes)
- 1/4 cup raw cacao powder
- 1/2 cup Unsweetened Almond Breeze Almond Milk
- 1/2 cup maple syrup
- 1 vanilla bean, scraped
- 1/4 tsp salt
- 100g dark chocolate, melted (opt for 70% cacao or dairy free chocolate) + 50g melted chocolate to serve
- 1/4 cup coconut oil, melted
- 1 cup fresh or frozen raspberries + 1/2 cup fresh raspberries to serve
METHOD
- Place the medjool dates into a small bowl and cover with boiling water, soak for 5-10 minutes then strain
- Place almonds, dates, vanilla and salt into a food processor and blend until sticky
- Press base mixture into a lined cake tin using your fingers and place in the freezer
- Put all filling ingredients, apart from melted chocolate, coconut oil and raspberries into the food processor and blend until smooth
- Add in melted chocolate and oil and blend again to combine
- Stir through the raspberries and pour filling onto the base, spreading out evenly
- Place into the freezer to set for 4 hours or overnight, removing from the freezer 15-30 minutes before serving
- Pour additional 50g melted chocolate and fresh raspberries on top to serve
Serves 12
Prep Time 4.5 hours