As I always say, ever single time I post a recipe for a raw-dessert. They always work and you can play around with proportions and get creative in a way you can't do with regular baking.
Also, they're really simple recipes so thought, after some more involved ones recently, to give you something easy you can do in 10 mins.
Not that it doesn't yield a pleasure result. I think this one has been my favourite to date out of all my raw stuff. The topping comes out as a really nice texture and the large quantity of coconut in the crust works for me.
I still maintain, if you don't mind to complicate it slightly and that it's not a 100% raw, I recommend you toast the coconut, almonds and walnuts before grinding them. Just brings out the flavour a bit more.
Other than that, away you go.. As other variable options you can add oats to the base to make it less rich, or use other nut butters for the topping or even a silken-tofu in place of the coconut cream to make it lighter; it just might not set quite as firm.
Let me know how you get on...
For the base
½ cup Desiccated coconut
¼ cup Almonds
4 Medjool Dates
2 tbs coconut Oil
pinch of salt
For the topping
⅓ cup peanut butter
¼ cup coconut cream (put a can of coconut milk in the fridge and it will separate into milk and cream on the top. Scrape the cream off and proceed)
¼ cup non-dairy milk
¼ cup maple syrup
2 tbs coconut oil
- To make the base blend all the ingredients in food processor for 30 seconds. Press firmly down into a baking tray lined with grease-proof paper.
- To make the filling blend ingredients until smooth and spread over base. Chill for at least a couple of hours to set then slice.