Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Base
Chocolate layer
Third layer & raspberries
How it's done
Base
Pour the boiling water over the dates, leave to absorb for 10 mins., drain well. Blitz the oats and almonds in a food processor to achieve a crumbly texture. Add the dates and spices, continue to mix briefly until a homogeneous mass forms. Transfer the mixture to the tray, press down with wet hands. Place the tray in the freezer until it is needed again.
Chocolate layer
Place the cashew nuts and all the other ingredients in a food processor, puree until smooth. Remove the tray from the freezer, spread the chocolate layer on top of the base layer, smooth down with a knife. Return the tray to the freezer for another hour.
Third layer & raspberries
Blitz the cashew nuts, lemon juice, 2 tbsp of maple syrup and the coconut oil in a food processor. Remove the tray from the freezer and spread the third layer on top, smooth down. Puree the raspberries separately with 1 tbsp of maple syrup, transfer to the tray and mix in with the third layer, using a knife to create a marble effect. Return the tray to the freezer for a further 6-8 hrs. Remove from the freezer prior to slicing, allow the mixture to cool to room temperature. Dip the knife in hot water and cut the mixture into 6 even slices.
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