Dairy Free
Gluten & Grain Free
Egg Free
Rich and very satisfying!
Serves: 9-12 slices
Prep time: 20 mins
Cooking time: Nil
Ingredients
Base
- 1 cup almonds
- 1 cup desiccated, unsweetened coconut
- 10 medjool dates, seeded
- 2 tbsp nut butter
- 3 tbsp cacao powder
- 1 tbsp rice malt syrup
- 1 tbsp protein powder, vanilla flavour
- 1 tbsp coconut yoghurt, natural
- 1 tsp vanilla extract
- pinch pink rock salt
- Middle
- 125g fresh raspberries
- 1 tbsp nut butter
- ¼ cup rice malt syrup
- ¼ cup coconut oil
Topping
- 6 tbsp coconut oil, melted
- 6 tbsp cacao powder
- 2 tbsp rice malt syrup
Method
- Line a 20cm dish with baking paper.
- Process base ingredients in mixer, and blend on high until sticky.
- Press into base of prepared dish, set aside.
- Place middle ingredients into mixer and blend on medium speed until smooth.
- Pour over base, smooth top and refrigerate.
- Combine topping ingredients into small bowl and mix well.
- Quickly spread over top of slice, keeping in mind it will set as soon as it is on the cold base.
- Place into the fridge or freezer to complete setting.
- Cut into slices and serve.
