Hello, weekend! Hello, heat! I'm sharing this super fresh, delicious, and healthy recipe!
I usually slice it and then freeze it, because that way I always have a sweet treat to eat "guilt-free" if I have "those" cravings after dinner.
Ingredients:
(Serves 8)
For the brownie base
1 cup of raw soaked almonds
1/2 cup of raw cashews soaked
1/2 cup maple syrup or 1 cup Medjool dates
2 tablespoons of CALMA or raw cocoa powder
2 tablespoons of raw cacao nibs (optional)
1/2 teaspoon of vanilla seeds or 1 teaspoon of vanilla extract
1/4 cup melted cocoa butter
White Chocolate Filling
1 1/2 cups of soaked cashews
1/2 cup coconut milk
1/2 cup melted cocoa butter
1/3 cup maple syrup or coconut nectar
2 tablespoons of grated fresh ginger
1 teaspoon of lime zest
Juice of 1 lime
1 teaspoon of vanilla seeds or extract
Raspberry topping
1 box of raspberries
Line a rectangular baking pan with parchment paper. Set aside.
Start by making the base. Place all the ingredients in a food processor. Blend until you get a sticky mixture. Pour into the prepared pan and press down with your fingers to create an even layer. Store in the refrigerator until needed.
To make the white chocolate filling, place all the ingredients in a blender and blend well until you obtain a very smooth and creamy mixture. Taste and adjust the sweetness if necessary. Pour over the brownie base and level with the back of a spoon, if needed. Decorate with raspberries and store in the refrigerator or freezer until firm.
It can be stored in the freezer, well sealed, for up to 2 months. Let it soften slightly before serving and enjoy!