Ingredients
For the Raw Vegan Brownie Layer:
- 2 Cups Almonds
- 2 Cups Walnuts
- 2 Cups Medjool Dates, packed
- ½ tsp Vanilla Bean Powder
- ⅔ Cup Cacao Powder
For the Raspberry Cream Layer:
- 1 Cup Raw Cashews, Soaked
- ½ Cup Raspberries - plus extra to top
- ¼ Cup Fresh Coconut Milk
- 2 Tbsp Coconut Oil
- 1 Bottle of IMMUNI-TI® SuperShot®
- ½ tsp Vanilla Bean Powder
Instructions
1. Soak the Cashews
- Begin by soaking the cashews for at least three hours (overnight is best).
2. Make the Brownie Layer
- Assemble the brownie layer first by combining ingredients together in a food processor. Process until smooth and the mixture sticks together as one solid ball.
3. Press and Chill the Brownie Layer
- Press the brownie mixture into a lined brownie pan. Place in the fridge.
4. Prepare the Raspberry Cream Layer
- Make the raspberry cream layer by combining ingredients together in a high-speed blender. Blend until silky smooth.
5. Assemble, Set, and Slice
- Pour the raspberry cream layer onto the brownie, top with fresh raspberries and place in the fridge to set for 4 hours.
- Cut into slices.
Want to hear more from the Sol-ti community? Sign up for our weekly Newsletter!
