RAW MULBERRY SLICE

RAW MULBERRY SLICE 

Ingredients:

Base:

3⁄4 cup raw cashews
1⁄2 cup pecans
1⁄4 cup dried mulberries
1 tablespoon of coconut oil

Peruvian Blend Filling:

1 cup of raw cashews (presoaked and strained)
1 cup canned coconut cream (leave behind the coconut water) 2 teaspoons of vanilla
1/3 cup of Peptipro Peruvian Superblend
1⁄4 cup of coconut oil, melted
1 tablespoon of raw honey
1⁄2 teaspoon of cinnamon + extra to sprinkle
1⁄4 teaspoon of salt
1⁄4 cup of dried mulberries + extra to decorate

Method:

Base:

Grease an 8” pie plate or spring-form pan with coconut oil.

Blend all base ingredients in a food processor into a ne, sticky crumble.

Transfer the mixture to the prepared tin and press down rmly with the back of a spoon to form an even base.

Refrigerate the base while working on the lling.

Peruvian Blend Filling:

Soak the cashews in water with half a teaspoon of salt for 3 hours. en drain and rinse.

In a food processor, blend the cashews and coconut cream into a smooth consistency.

Add the remaining ingredients and blend.

Transfer the lling mixture onto the prepared base and spread to level out the top.

Sprinkle with dried mulberries and a light dusting of cinnamon

Refrigerate for 2-3 hours to set rm before slicing. Store refrigerated!

ENJOY!


Dominique Gauci
Dominique Gauci

Author