Raw brownies topped with raspberry mousse

Base
1/2 cup dates (softened in hot water and pitted)
1 cup pecans / or walnuts 
1 tablespoon cashew butter 
1 teaspoon vanilla extract 
1/2 teaspoon sea salt 
1/4 cup cacao powder 
2 tablespoons coconut oil đź’–
Combine your ingredients in your food processor and pulse until broken into fine pieces, then blend until you’re left with a sticky dough. Press this into your springform tin and freeze as you prepare the topping 💖
Topping

1 cup cashews soaked for at least four hours in hot water 
1 cup raspberries 
4 tablespoons maple syrup 
Juice of half a lemon 
1 teaspoon vanilla extract 
1/2 cup almond mylk / oat mylk 
2 tablespoons coconut oil đź’–
Blend everything in a high speed blender until creamy, pour over your brownies and freeze for at least four hours. Allow to defrost for 30 minutes before serving..

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