Ingredients:

(Serves 8)

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 of CALMA or Raw cocoa powder

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

Raspberry topping

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!!!