Hello, weekend! Hello, warm weather! I leave you with this very fresh, super delicious and healthy recipe!
I usually cut it into slices and then freeze it, because that way I always have a sweet to eat "guilt-free" if I have "those" cravings after dinner.
For the brownie base
1 cup soaked raw almonds
1/2 cup soaked raw cashews
1⁄2 cup maple syrup or 1 cup medjool dates
2 tablespoons raw cacao nuggets (optional)
1⁄2 teaspoon vanilla seeds or 1 teaspoon vanilla extract
1⁄4 cup of cocoa butter melted
White Chocolate Filling
1 1⁄2 cup soaked cashews
1⁄2 cup coconut milk
1⁄2 cup of cocoa butter melted
1⁄3 cup maple syrup or coconut nectar
2 tablespoons grated fresh ginger
1 teaspoon lime zest
Juice of 1 lime
1 teaspoon vanilla seeds or extract
1 box of raspberries
Line a rectangular pan with baking paper. Set aside.
Start by making the base. Put all the ingredients in a food processor. Chop until the mixture sticks together. Turn out onto the prepared baking sheet and press down with your fingers to create an even layer. Store in the fridge until needed.
To make the white chocolate filling, place all the ingredients in a blender jug and blend until smooth and creamy. Taste and adjust the sweetness if necessary. Pour over the brownie base and level with the back of a spoon, if necessary. Decorate with the raspberries and store in the fridge or freezer until firm.
It can stay in the freezer, tightly covered, for up to 2 months. Allow to soften slightly before serving and enjoy!!!