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.
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.