by @joeysplate
RECIPE | by @joeysplate
INGREDIENTS - CRUST
• 1/2 cup pecans
• 1/4 cup coconut flakes
• 2 tbsp cacao nibs
• 2 tbsp raw cacao powder
• 5 chopped medjool dates
• 1 tbsp almond butter1
• 1 tsp vanilla extract
INGREDIENTS - RASPBERRY FILLING
• 1/2 cup soaked raw cashews
• 1/4 cup water
• 1/2 cup fresh raspberries
• 3/4 cup melted coconut oil
• 1-2 tsp almond extract
• 2 tbsp maple syrup
• 2-3 tsp pitaya powder (for color)
INSTRUCTIONS - CRUST
1. Combine nuts, coconut flakes, cacao nibs and cacao powder in a small blender and pulse until you get small pieces.
2. Add remaining ingredients and pulse a few times until it becomes sticky.
3. Press into a square-shaped silicon mold with your fingers & set in the freezer while making the filling.
INSTRUCTIONS - RASPBERRY FILLING
1. Process everything except coconut oil in a high-speed blender until smooth.
2. Add melted coconut oil & blend until smooth.
3. Pour over the crust and set in the freezer for 4 hours or more. Enjoy!
Source : Raw Raspberry Chocolate Cakes