This gluten free, raw dessert is rich, creamy and delicious. You and your guests will definitely want seconds.
Brownie Base:
1 C. Almonds
1 C. Walnuts
1/2 C. Cacao powder
1-1/2 C. Medjool Dates, pitted
¼ tsp. Salt
1 tsp. Vanilla extract
Directions:
In a food processor, grind the almonds, walnuts to a meal.
Add cocoa, salt, dates and vanilla. Process until mixture is well combined and crumbly. When mixture is pressed between your fingers it should stick together.
Press the mixture into ta square 9 X 9 square spring form pan.
Coffee Layer:
2 C. Cashews, soaked and drained
2 C. Almond milk
2/3 C. Maple Syrup
2 tsp. Vanilla extract
6 T. Jing City
1 C. Coconut oil, melted
Directions:
In a vitamix, combine the drained cashews, almond milk, maple syrup, vanilla, Jing City and coconut oil until smooth.
Pour mixture over the bottom layer, spreading evenly.
Place in freezer to set till firm (2-3 hours)
Vanilla Cream Layer:
1 C. Cashews, soaked
1 C. Almond milk
¼ C. Maple syrup
½ C. Coconut oil
¼ C. Lucuma powder
1 tsp. Vanilla extract
Directions:
In a vitamix, combine the drained cashews, almond milk, maple syrup, vanilla, lucuma powder and coconut oil until smooth.
Pour mixture over the coffee layer, spreading evenly.
Place in freezer to set till firm.
Note:
Once set, I cut these into squares, wrap them in foil and keep them in the freezer. You can then remove the quantity you need later to thaw for dessert.
