This recipe was originally published in Hayley's eBook, Raw Karma Stripped. Stripped is available on raw-karma.com and contains 30+ raw vegan whole food dessert recipes.
- Food processor
- Rectangle brownie tin
|Base||Peanut butter layer||‘Jelly’ layer|
- Line a square or rectangle baking tin with greaseproof paper.
- To make the base, blitz the nuts, cacao powder and salt in a food processor for 15 seconds then add the dates and continue to process until doughy.
- Press the base mixture firmly on the bottom of the cake tin,
- Blend all of the peanut butter layer ingredients except for the coconut oil until smooth. Add coconut oil and blend again until the mixture well combined.
- Pour the peanut butter layer on top of the base and set in the freezer for 3+ hours.
- To make the chia ‘jelly’ layer, blitz all of the ingredients in a blender and place in a bowl in the fridge and allow to thicken whilst the peanut butter layer sets.
- Spread the chia jam evenly on top of the peanut butter layer, sprinkle over chopped peanuts, raspberries and raw chocolate then place back into the fridge for a few hours to set.
- Slice into desired portions to serve.
Hayley Richards is a plant-based nutritionist, author, raw chef and founder of raw foods catering business Raw Karma that supplies food to clients, businesses and events.
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