Base Ingredients:
- 1 Cup Walnuts or Pecans
- 1 Cup Shredded Coconut
- 1 Cup Pitted Dates
- ½ Cup Chia Seeds
- ¼ Cup Coconut Oil
Raspberry Topping:
- 2 Cups Raw Cashew Nuts (Pre Soaked for 3-6 hours then drained)
- 1½ Cups Raspberries (Fresh or Frozen)
- 1 Cup Coconut Cream (add a little more if needed to blend)
- ¼ Cup Coconut Oil
- 3 tbsp Honey or Pure Maple Syrup
- 2 tbsp Fresh Lemon Juice
Method:
Place walnuts or pecans and shredded coconut into food processor and whiz till finely ground. Next, add dates and blend till combined evenly with other ingredients. Finally add chia seeds and coconut oil then blend till evenly combined.
Line the base of a 20” springform cake tin with baking paper then press mixture onto cake tin base till flat and smooth. Place into the freezer while preparing raspberry topping.
Topping:
Place all ingredients in food processor and blend until completely smooth. Remove cake tin from freezer and pour topping over the base. Place back into the freezer and freeze for a minimum of 4 hours, for best results freeze overnight. Remove from freezer 15 minutes prior to slicing and serving.
Want More Recipes?
You can get this recipe and more from the Living Valley Cookbook.
