Organic – Vegan – Refined Sugar Free – Gluten Free
Yield: 20 – Preparation Time: 1 hour, 15 mins
2 cups cashews, 1/4 cup date paste, 1 tsp vanilla extract, 1 cup desiccated coconut, 2 Tbsp cacao butter, pinch of salt.
White Chocolate Filling:
3 cups cashews (soaked), 1 cup coconut cream, 1 cup of your choice of agave/rice syrup or coconut nectar, 1/2 tsp salt, 1/3 cup lemon juice, 1 tsp vanilla extract, 3 Tbsp lecithin, 1 1/4 cup cacao butter, 1 cup raspberries (defrosted & drained).
1 cup raspberries (defrosted & drained), 1/2 cup of your choice of sweetener (agave/rice syrup/coconut nectar), 1/4 cup cacao butter, 2 Tbsp psyllium husks
Base: Pulse cashews in food processor until crumbed, then add remaining ingredients and pulse until all is mixed and comes together. Press into a square tin and chill while making the filling.
Filling: Place cashews, coconut cream, sweetener, salt, vanilla and lemon juice in a blender and process until completely smooth. Then add the lecithin and cacao butter and blend until completely smooth and lecithin has dissolved. Pour into tin and let it sit for a few minutes until it starts to thicken – then carefully place raspberrries throughout the mixture. Chill until set before adding the topping.
Topping: Blend raspberries and syrup until smooth, then add cacao butter and lecithin and mix on high until completely blended and as smooth as possible. Pour mixture on top of the white chocolate layer and freeze.
Defrost and cut into rectangles, garnish and enjoy.