Ingredients:

(Serves 8)

To the brownie base

1 cup of drilled almonds

1/2 cup of cave casks

1⁄2 cup of sucer syrup or 1 cup of medijool

2 tablespoons CALM or Raw cocoa powder

2 tablespoons of raw cocoa nuggets (optional)

1⁄2 teaspoon vanilla seeds or 1 teaspoon vanilla extract

1⁄4 cup of cocoa butter melted

White chocolate stuffing

1 1⁄2 cup of soaked cashews

1⁄2 cup of coconut milk

1⁄2 COAW cocoa butter melted

1⁄3 cup of sugar syrup or coconut nectar

2 tablespoons of fresh grated ginger

1 teaspoon of lime scrape

1 lime juice

1 teaspoon of vanilla or extract seed

Raspberry coverage

1 raspberry box

Line a rectangular shape with parchment paper. Reserve.

Start by making the base. Put all ingredients in a robot. Chop until you get a mixture you add. Turn to the prepared form and press with your fingers to create a level layer. Store in the fridge until you need.

To make the white chocolate filling all the ingredients in a blender glass and beat well until you get a very soft, creamy mixture. Prove and adjust the sweetness if necessary. Pour over the brownie base and level with the back of a spoon if applicable. Decorate with raspberries and store in the fridge or freezer until firm.

It can be in the freezer, well covered up to 2 months. Let it soften slightly before serving and good appetite !!