![]() **If you don't have a food processor, a high speed blender MAY work for this. **Depending on how long you soaked the cashews, you may need to add a couple more tablespoons of almond milk until mixture is fully blended. Mixture should be creamy at this point - if there are still a few lumps, add the 2 tablespoons of almond milk and pulse again. Add soaked cashews, shredded coconut, coconut nectar, vanilla extract, and pulse for 5 minutes. Place in freezer, and start making the filling!ģ. Quickly wash out food processor, and reuse to make the filling. The crust layer should be pretty thin, but don't worry - it's super sweet and flavorful. ![]() ![]() Add crust to pyrex, firmly pressing onto the parchment paper. Line a 8x8 pyrex pan with parchment paper, and set aside.Ģ. In a food processor, add all crust ingredients and pulse for a few minutes, until sticky. 1 cup fresh or frozen raspberries (I've used frozen and it works great)ġ.2 tablespoons coconut nectar (You could sub honey or maple syrup, but it'll taste diff). ![]()
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