• 1 cup raw almonds (or walnuts)
• 1 cup soft Medjool dates (10-16)
• ¼ tsp. sea salt
• 1 scoop chocolate Tao Protein
• 1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
• juice of 2 lemons
• the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)
• 1/3 cup raw coconut oil, melted
• 1/3 cup rice malt syrup
• 1 scoop vanilla Tao Protein Natural Vegan Protein Powder
1 cup raspberries (thaw completely if using frozen)
Place nuts, dates and Chocolate Tao Protein in a Blender with sea salt and blend until they are well combined. Now roll a little in your hand. If the ingredients hold together, your crust is perfect.
Scoop out crust mixture in a 20cm spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with cling wrap), and press firmly.
I used the back of my little measuring cups to get a flat base.
Warm coconut oil and rice malt syrup in a small saucepan on low heat until liquid. Whisk to combine.
In the Blender place all filling ingredients (except raspberries) and blend on high until very smooth. You may need to use a spatula to scrape down the sides
Pour about 2/3 (rough estimate) of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.
To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Store in freezer.
If you’re as impatient and excited about eating this as I am, just heat it in the microwave for a few seconds if you don’t want to wait 30 minutes
Notes: With the cashews, in this recipe I didn’t soak them as, me being me, I completely forgot the night before.
I soaked them for around 10-20mins and added the tiniest amount of water into the mixture. It still came out smooth and creamy.
Thank You for Sharing Emilee!