All of my favourite things come together in this delicious layered raw slice. Zingy Raspberries, Creamy chocolate, and a cookie dough protein crunch layer.
| Prep Time | 4 hours |
| Servings |
slices
|
Ingredients
Protein Crunch Base
- 1 cups Almond Meal
- 1/2 cup Vanilla Protein I used Wildbag as I love the superfoods that are in the protein mix
- 1/3 cup Dates Soaked in warm water for at least 20 minutes
- 2 tsp Coconut Oil
- 1 tsp maple syrup
- 1 tsp Vanilla Powder
- 1/4 tsp Cinnamon Powder
- Pinch Salt
Cashew Cream Filling
- 2 cups Raw Cashews Soaked for at least 4 hours
- 1/2 cup Coconut Milk
- 1/2 cup Rice Malt Syrup
- 1/2 cup Coconut Oil Melted
- 1 tsp Vanilla Essence
- 1 tbsp maple syrup
- 1 tbsp Raw Cacao Powder
- 2 tbsp Freeze Dried Raspberry Powder or use fresh if you prefer
- 1 tsp Just Blends Pink Pitaya Powder Optional, I use for colour
- 1/2 cup Rice Malt Syrup
- 1/2 cup Coconut Oil Melted
- 1 tsp Vanilla Essence
- 1 tbsp maple syrup
Ingredients
Protein Crunch Base
Cashew Cream Filling
|
|
Instructions
Base
- Place all the Protein Crunch Base ingredients into a food processor and blend until it forms a cookie dough type consistency.
- If mixture isn't sticking together add a small amount of rice malt syrup until the right consistency is reached.
- Split mixture by spooning out 1/4 and set aside for later. For the remainder Press down in a loaf tray until level, flat and compacted.
- Place in freezer to set.
Cashew Cream
- Blend cashews, coconut milk, rice malt syrup, vanilla essence, maple syrup in a high powered blender.
- Blend until a smooth like consistency is formed.
- Add the coconut oil and blend further until the entire mixture is completely smooth and creamy.
- Once smooth split mixture into two even amounts.
- With one mixture stir through the Cacao Powder. Pour this mixture over the base and place back in the freezer to set.
- Stir through the Raspeberry Freeze Dried powder (or blend through fresh raspberries) and add the pitaya powder if required.
- If using the freeze dried powder you may find the mixture gets incredibly stiff, to counteract this, I stir through coconut oil and coconut milk. Only about 1 tbsp at a time, until the mixture loosens up. Set aside.
- After the first layer has been in the freezer for about half hour. Pull out and sprinkle over the remaining base mixture evenly.
- The pour the raspberry mixture on top of that, flatten out and place ack in the freezer for at least 3 hours to completely set.
- Slice up and enjoy! When I slice my raw cake slabs from a loaf tin, I cut into 7 even slices and then slice each one in half to make 14 even pieces. Once sliced I topped with some left over chocolate cashew cream, and fresh raspberries.
Share this Recipe
