The Green Gram
Community Refill Shop
About the Recipe
Recipe courtesy of Mark Hardy - one of our hard-working friendly volunteers!
Ingredients
For the base
·        250g almonds
·        100g raisins
·        35g desiccated coconut
·        2 tsp vanilla paste
For the topping
·        450g frozen or fresh raspberries
·        400g cashews soaked in water
·        125g lemon juice
·        125ml agave syrup
·        50ml maple syrup
·        1tsp vanilla paste
·        175g coconut oil melted
To serve
Fresh raspberries
Icing sugar (optional)
Preparation
For the base
·        Blend almonds in a food processor until the consistency of flour
·        Add raisins and blend until amalgamated with almond flour
·        Add coconut and vanilla and blend until well mixed
·        You may need to add a tsp or two of cold water to combine
For the topping
·        Put defrosted raspberries and drained cashews into a high-speed blender with all the other topping ingredients except the oil and blend until mixture is very smooth
·        Add the melted coconut oil and blend again until incorporated
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Pour the topping over the base and chill in the fridge for 8-12 hours