With a bit of extra time on your hands, why not try something a little different, and doesn’t it look stunning?
🍁 1 cup of macadamias.
🍁 1 cup of hazelnuts. .
🍁 1/2 cup of whole blanched almonds.
🍁 2 cups of medjool dates, pitted (or use our pitted dates )
🍁 3/4 cup of cacao powder.
🍁 1/3 cup of rice malt syrup.
🍁 2 T of maple syrup. .
🥛 2 cups of soaked cashews. .
🥛 2 cups of fresh or melted berries. .
Y u🥛 1/4 cup of rice malt syrup.
🥛 1/2 cup of coconut cream.
🥛 3 T of almond milk.
🥥 2 cups of soaked cashews.
🥥 1/4 of fresh or melted mangoes. .
🥥 1 cup of fresh or melted pineapple. .
🥥 1/2 of coconut cream.
🥥 1/3 cup of rice malt syrup.
🥥 1/2 tsp of turmeric for colour. .
Blend the brownie layer in a food processor. I would suggest doing the nuts first and press into a square pan lined with parchment. Pop into the fridge while you make the berry cream cheese layer. Blend really well in a food processor for a few minutes. Freeze for at least an hour. Meanwhile.. Blend all the ingredients for pineapple layer using a blender/food processor . Pour onto the frozen berry layer and keep in the freezer for a few hours or overnight. Before freezing, add raspberries, kiwi slices or berries on top if you wish. .
Photo & recipe @sculptedkitchen