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 IMMUNI-TI SuperShot

        •  ½ tsp Vanilla Bean Powder

1. Begin by Soaking the cashews for at least three hours

(overnight is best).

2. 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 the brownie mixture into a lined brownie pan.

Place in the fridge.

4. Make the raspberry cream layer by combining ingredients

together in a high speed blender. Blend until silky smooth.

5. Pour the raspberry cream layer onto the brownie, top

with fresh raspberries and place in the fridge to set for 4

hours.

6. Cut into slices.

Serve and enjoy!