A simple, yet decadent dessert that will tantalize anyone’s taste buds!Gluten Free
Prep Time20mins
Freezing time4hrs
Total Time20mins
Course: Dessert
Keyword: gluten free, raw
Ingredients
1cupDried FigsBase
3/4cupSunflower seedsBase
PinchRock/sea saltBase
Filling
3cupsraw cashewssoaked for 5 hours
1/2 cupghee or coconut oil
2/3cupraw honey
2cupsraspberriesif frozen, completely defrosted
2lemonsjuice and zest
140gramscocoa butter
1 tspvanilla powder Can use vanilla essence if required
Instructions
BASE: Blitz all base ingredients in a food processor until it starts to come together. Press firmly into a 8″ cake tin that has been lined with baking paper or cling film (make sure the film goes up the side of the pan).
Place in freezer to firm up.
FILLING: Blitz cashews in a food processor until smooth. Add in lemon juice, zest and vanilla.
In a double boiler (or use a metal bowl sitting on top of boiling water), melt cocoa butter, butter/oil and honey.
When melted slowly stir through cashew mixture.
Puree raspberries and then mix through mixture also.
Spread filling over base. Put into the freezer for 4 hours to firm up. It can then be either left in the fridge to serve cold or freezer to enjoy frozen.