About the Recipe
Ingredients
Ingredients for filling:
400g fresh or frozen raspberries
4 tbs of date syrup
300g soft tofu
Ingredients for base:
230g oat
60g almonds
60g pecans
60g dates, no stone
2tbs coconut oil
Ingredients for top layer:
200g raspberries bailed with date syrup
Juice or 1 lemon
Equipment:
Mixer/food processor
Saucepan
Wooden spoon
Cake tin
Preparation
Step 1
Create a base by adding oats, almonds, pecans, dates to the food processor and blending to crunchy smooth consistency. Add coconut oil to hold it together. Press in the cake tin and let it rest in the fridge.
Step 2
Add tofu, raspberries and date syrup into a blender and blend till smooth. Pour it on the base and let it set in the fridge.
Step 3
Top it up with raspberry puree and put it into the freezer.
Step 4
Decorate with fresh raspberries. Enjoy!