If you love raspberries, then you won't want to miss this incredible, vegan, healthy and sugar-free recipe to use up the raspberries in your Equal Food basket! This guilt-free dessert is sure to impress anyone who tries it. 😍
INGREDIENTS:
BASE:
- 200 g almonds
- 15 pitted dates
- 1 tablespoon coconut oil
- 2 tablespoons of cocoa powder
FILLING
- 200 g cashews
- 1 can coconut milk (refrigerated*)
- 1/4 cup agave nectar
- Juice of 1/2 lemon and lemon zest
- 200 g raspberries
TOPPING:
- 150 g raspberries + extra for decoration
- 2 tablespoons agave nectar
PREPARATION:
- Cover the cashews with hot water for 2 hours or overnight.
- In a food processor, grind the almonds, dates, coconut oil and cocoa powder. In a round pan with baking paper on the base, place the mixture and press down until smooth. Place in the freezer.
- Place the cashews, coconut milk, agave jelly, lemon juice, zest and vanilla in a food processor. Blend everything until you have a smooth paste. If you have trouble blending, use a little of the water you used to soak the cashews (one spoonful at a time, until you reach the desired texture).
- Place half of this filling in the round mold and put it in the freezer. To the other half, add 200 g of raspberries and blend again. Add to the mold and put it in the freezer again.
- In a pan, melt the remaining raspberries with the agave jelly until they have a “jam” texture. Using a sieve, strain the raspberries to extract the seedless juice. Let it cool and place this layer in the mold, taking it to the freezer for the last time.
- Leave in the freezer for 6 hours and, before consuming, leave at room temperature for 10 minutes. Decorate with raspberries. Enjoy!
*leaving coconut milk in the fridge, upside down, will separate the coconut water from the fat. For this recipe, use only the fat (the whitest part) and save the coconut water to use in smoothies!
** for this recipe it is recommended to use a food processor with good power.