For base
Half a cup almonds
Half a cup of medjool dates
2 tbs raw cacao powder @gochocchic
Pinch salt
For middle –
1.5 cups cashews (soaked)
Juice of 2 lemons
1/2 tsp vanilla powder
80ml Maple syrup
80ml Coconut oil (melted)
1.5 cups raspberries
Method
For the base-
In a food processor add all ingredients and pulse till desired consistency. Cut strips of baking paper to place across each individual muffin hole of a muffin tray, like a cross. Then press mixture firmly into each muffin hole (with strip of paper underneath – this will help for easier removal later)
Alternatively you can use a springform cake tray. Line with baking paper – just on the bottom bit so cut a circle out of baking paper to fit.
For the middle-
Drain cashews, add to @vitamix with all other ingredients till silky smooth. You may need to add some a tbs or so water for desired consistency. Taste add more sweetener if necessary. Pour onto base. Place in freezer to set. Before they freeze solid remove and add a heart chocolate
