| 14 | 60 | 3860 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 1 h | 0 min | 1 |
| 8 date(s) | Dates (Base) |
| 1 cup | Almonds, raw (Base) |
| 1 cup | Coconut flakes, unsweetened (Base) |
| 1/4 cup | Water, filtered (Base) |
| 1/3 cup | Cocoa powder, unsweetened (Base) |
| 1 cup | Cashew nuts, raw (Filling) |
| 1/4 cup | Coconut cream (Filling) |
| 1/4 cup | Maple syrup (Filling) |
| 1 tbsp | Beets, raw (Filling *Beet juice to desired color) |
| 1/2 cup | Raspberries (Filling) |
| 1/4 cup | Maple sugar (Chocolate topping) |
| 1/4 cup | Coconut oil (Chocolate topping) |
| 1/4 cup | Coconut cream (Chocolate topping) |
| 1/2 cup | Cocoa powder, unsweetened (Chocolate topping *Raw cacao powder) |
Base:
Blend all the base ingredients together, press into a lined baking dish.
Refrigerate until firm
Filling:
Blend all filling ingredients
Carefully stir in fresh raspberries & dark chocolate chips
Pour filling into the baking dish on top of the firm base.
Refrigerate until solid.
Topping:
Mix together until smooth
Poor over and sprinkle with shaved coconut and Himalayan pink salt
Refrigerate Until solid and then cut into squares
Enjoy!
Gluten free, paleo, plant based, dairy free, egg free
| Fruit | 2.5 |
| Meat Alternative | 8.3 |
| Vegetables | 0.1 |
