Ingredients
- 1 cup dried coconut
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- pinch sea salt
- 1 cup raw walnuts
- 8 medjool dates, pitted (just under 1 cup)
- 1.5 cups raspberries, frozen, thawed, drained
- 4 medjool dates, pitted
- 1 1/2 TBS chia seeds
- 2 TBS raw cacao nibs
Preparation
Step 1
Base Layer:
1 cup dried coconut
1/2 tsp vanilla
1/2 tsp cinnamon
pinch sea salt
1 cup raw walnuts
8 medjool dates, pitted (if using another type of date roughly just under one cup)
Blend coconut, vanilla, cinnamon, & sea salt together in food processor for 30 to 60 seconds. Add in walnuts, blend. Then add in 8 pitted medjool dates. Press mixture into a wax/parchment lined pan. Set in fridge to firm up.
Raspberry Layer:
1.5 cups frozen raspberries, thawed, drained
4 medjool dates, pitted
1 1/2 TBS chia seeds
Blend ONLY raspberries and dates until dates are well combined. Pour into a bowl, and STIR in chia seeds. Let set for 15 minutes, stirring on occasion. It will thicken into a nice raspberry “jam”. If not thick enough after 15 minutes, stir in a little more chia until you have the right consistency. Spread over base layer.
Topping:
1/3 cup dried coconut
1/3 cup raw walnuts
pinch cinnamon
pinch sea salt
Pulse topping ingredients together until a nice crumble is formed. Sprinkle over raspberry layer. Garnish with cacao nibs, set in fridge to firm up.
Garnish:
2 TBS raw cacao nibs