This is such a treat! A brownie base filled with whole raspberries and coated with a chocolate cheesecake.
2 cups of activated almonds</br> 1/2 cup of desiccated coconut</br> 1 tbls of cacao nibs</br> 1/2 tsp of raw vanilla powder</br> Pinch of pink salt</br> 1 cup of pitted Medjool dates</br> 1 tbls of melted cacao butter or coconut oil</br>
Line a square baking pan with parchment paper. Set aside.</br> Place almonds and coconut in a food processor. Blend until you obtain a fine meal.</br> Add remaining ingredients and process until the mixture comes together.</br> Spread the mixture, evenly, on the bottom of the prepared pan. Place in the fridge while you make the filling.
2 cups of soaked cashews</br> 3/4 cup of melted Cacao butter</br> 1/4 cup of coconut cream</br> 2 - 3 tbsp of raw cacao powder</br> 1/4 cup of raw agave or sweetener of choice</br> 1/2 tsp of Raw vanilla powder</br> Pink salt</br> More Coconut cream if needed</br>
Place all the ingredients in a high speed blender. Blend on high until mixture is smooth and creamy. If needed add more coconut cream to help achieve the right consistency.</br> </br>To build your cake; spread 1 cup of raspberries on top of the brownie base. Cover with the chocolate cheesecake mixture. Keep in the fridge for 1 hour or until firm.
June 3, 2016