Ingredients
For the crust:
- 2 cups walnuts (can substitute for almonds, cashews, or macadamia)
- ½ cup shredded coconut
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil
- Pinch of salt
- ½ tsp lemon zest
For the filling:
- 2 cups raw cashews, soaked
- ½ cup fresh coconut milk
- ¼ cup coconut oil
- 1 tablespoon lemon zest
- ½ cup lemon juice
- 1 Bottle of IMMUNI-TI® SuperShot®
- ½ cup maple syrup
- ½ tsp vanilla bean powder
- ½ cup raspberries
Instructions
1. Soak the Cashews
- Begin by soaking the cashews overnight or for at least 4 hours.
2. Prepare the Crust
- Combine all crust ingredients together in a food processor and process until one firm ball has formed. Press the crust into the bottom of a parchment lined 8x8 pan.
3. Make the Filling
- Make the filling by combining the soaked and strained cashews and all remaining filling ingredients except the raspberries together in a blender and blend on high for a full minute, or until silky smooth.
4. Assemble and Freeze
- Pour the filling over the crust. Place the raspberries randomly throughout.
- Cover and place in the freezer for at least 2 hours. Cut and serve!
Want to hear more from the Sol-ti community? Sign up for our weekly Newsletter!
