Preparation Time : 30 minutes
Serves : 12
Ingredients :
ALMOND CRUST
- 1 ½ cups ground almonds, processed
- 1 lemon zest
- 2 tbsp maple syrup
RASPBERRY CASHEW CREAM
- 2 ½ cups cashew, soaked in 3 cups of water (keep the water)
- 3 cups raspberries
- ½ cup maple syrup
Method :
- In a medium bowl, combine almonds, lemon zest, and 2tbsp maple syrup and mix well. Press the crust mixture into a cake pan until you get an even layer. Refrigerate for 30 minutes.
- In a food processor blend raspberries until puree consistency. Pass the puree raspberries through a sieve to remove any seeds. Blend the soaked and drained cashews in a food processor until completely smooth. Add the raspberry puree and maple syrup to the cashew cream and blend until combined.
- Transfer the raspberry cashew cream onto the almond crust and smooth out the top. Place in a freezer overnight to set.
Recipe by : A Better Choice
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