Method
Base
- Place All base ingredients into a food processor and combine until the mixture holds together when pressed between your fingers- if you find its not sticking add more dates.
- Place roughly equal amounts into cake mould.
- Place in fridge whilst you make the filling
Filling
- Rinse cashews and drain well.
- Place all ingredients EXCEPT the raspberries into a high speed blender and blend on high untill smooth and creamy, adjust sweetness and lemon if desired.
- Throw in raspberries and blend for a couple of seconds, don’t over do it.
- Now pour over each base to the top of mould. Gently Bang any air bubbles out.
- Crumble a few frozen raspberries on top.
- Place into the freezer overnight.
- Take our 5 mins before serving.
- Enjoy x
Tip – I make mine in Silicon moulds but if you don’t have these, muffin tins are fine, just make sure you add a couple of overlapping strips of baking paper so that you can pull them out easily.
