Base:
1 cup raw almonds. 1 cup dates. 1/3 cup LSA mix. 1 tbspn coconut oil, melted.
Blitz all ingredients into high speed blender. Press into baking paper lined spring cake tin and freeze. Covering base and up the sides a little.
Filling:
1 cup raw cashews (soaked in boiling water overnight, if I am short on time I will pop a plate over top to speed up the process and soak for a couple of hours). 1 cup freeze dried raspberries.
1 cup Raglan coconut yoghurt. 1/2 cup coconut oil, melted. 1 tspn vanilla essence. 1/3 cup maple syrup. 1 cup frozen mango (defrosted).
Drain cashews and add all ingredients into high speed blender. Pour on top of base, sprinkle freeze dried raspberries on top and gently press down a little into the mango mixture, freeze until frozen. Pull out of freezer half an hour or so before ready to serve so it softens a little.
I have also made different variations of seasonal fruits and they all turn out delicious!
Enjoy x
