Serves: 16 Fridge: overnight
Macros:
Per Serving
Calories: 207
Net Carbs: 9g
Fat: 15g
Protein: 9g
Ingredients:
Base:
1 cup Almond meal
¼ cup Tapioca flour
1 scoop Vanilla Noway
¼ cup coconut oil
2 tbs Maple syrup
Pinch of Salt
Filling:
1/5 cups cashews (soaked overnight, drained, and rinsed)
¾ cup coconut cream
1 tsp powdered gelatin
3 tbs Maple syrup
1 tsp Vanilla extract
1 scoop Vanilla Noway
Pinch of salt
Jelly:
2-3 serves Tutti Fruity Noway Jelly
Method:
1. Line a square baking tray with baking paper. Preheat the oven to 180C.
2. In a large mixing bowl combine almond meal, tapioca, Noway, coconut oil, maple syrup, and salt together, until a sticky mixture has formed.
3. Using wet hands spread the base mixture into the tin evenly. Bake for 10 minutes, until slightly golden.
4. Remove from the oven and allow to cool completely.
5. To make the filling, add coconut cream to a small saucepan and heat over low heat with maple syrup and vanilla, add in gelatin and stir well until smooth. Remove from heat and add to a blender or food processor with drained cashews and combine until smooth.
6. Allow the filling to cool for 10 minutes, then pour over the base and set in the fridge for a minimum of 2 hours.
7. Make jelly by combining with hot water and stirring until dissolved (as per packet instructions). Allow the jelly to cool to room temperature, then pour over the slice. Return to the fridge to set overnight.
8. Once set, slice into squares, decorate with desired toppings if preferred, and enjoy!
Store in an airtight container in the fridge.
Enjoy!
