I always have something sweet in the fridge that doesn’t do damage to all of my hard work during the week, my cheat meals have got to be something worth the wait and this dessert hits the spot, the recipe is a bit of a process to put together but I promise it’s worth the time and energy.
|Prep Time: 6hrs including freezer and fridge time.|
|Nutrition Per Serve||Calories 116.85|
Makes: 20 Serves.
Grease and line a 23 x 13 cm or 9 x 5-inch loaf pan with non-stick parchment paper. Let the paper slightly overhang the sides. Set aside.
First off you need to make the raspberry jam as this needs time to set.
*Raspberry Jam Layer -*
150 g fresh or frozen raspberries
40 ml maple syrup
zest and juice of ½ lime
2 tablespoons chia seeds
50 g fresh raspberries
To make the raspberry jam, defrost the raspberries if necessary. Blend the raspberries in a high-speed blender with the maple syrup and lime zest and juice until smooth. Pour the mixture into a bowl and fold the chia seeds through. Allow to thicken in the fridge for 2 hours, once ready to use fold the fresh raspberries through.
70 g almonds, 40g cashews, 20g pecans, 10 grams pumpkin seeds
2 tablespoon desiccated coconut
1 tablespoon raw cacao powder
¼ teaspoon salt
3 dried dates
3 dried figs
2 tablespoon coconut oil, melted
Place the almonds, desiccated coconut, cacao, espresso and salt in a food processor. Blitz, until a rough crumb begins to form, add dates and melted coconut oil and combine with a folk until mixture is evenly moistened, place it in the base of the loaf pan. Use your fingers or the back of a metal spoon to gently spread it into an even layer, making sure to push it all the way to the corners. Place it on the top shelf until the middle layer is ready to place on top.
*Middle layer – GANACHE layer.*
170 g fresh or frozen raspberries
40 ml coconut oil melted
150 g raw cashews, soaked overnight or 210 mls cashew butter/ cream store bought
90 ml honey
4 tablespoons cacao powder
2 scoops of choc caramel noway protein powder
1 vanilla bean, split lengthways and seeds scraped
pinch of salt
Blend the raspberries in a high-speed blender until smooth, I keep the raspberry seeds in the mixture for all the polyphenols, they are also mostly broken down in the blending process.
Next, blend the cashews in a food processor, scraping down the sides regularly, until the oils are released and the mixture has achieved a butter-like consistency or add the store-bought cashew butter / cream to your blender. Return the raspberry purée to the blender along with the cashew butter and all remaining ingredients except the coconut oil. Blend the mixture until smooth, then add the melted coconut oil and blend the mixture again. Pour the ganache on top of the base layer and place it into the freezer for 4 hours.
70 g raw cacao powder
120 g coconut oil
1/2 cup maple syrup or honey
Place the cacao, oil and maple syrup in a pan and heat together until all is well combined, spoon over raspberry layer and place in fridge for 3 – 4 hours until set.