14 raw desserts Healthy ideas

Raw Blueberry and Cashew Coconut Bars

Everyone needs a delicious go to treat, that not only looks insanely pretty but makes your taste buds jump for joy! We found this super Raw Blueberry and Cashew Coconut Bar recipe online let the happiness commence ..cruelty free & raw living- yum, happy baking! ?What a pretty findYum! Everyone needs a delicious go to treat, that not only looks insanely pretty but makes your taste buds jump for joy! We found this super beautiful vegan treat online let the happiness commence ..cruelty free & raw living- yum, happy baking! Credit: LG/Honestly Healthy Raw Blueberry and Cashew Coconut BarsMakes: 8-10 bars What you’ll need:Base:10g brazil nuts160g walnuts190g dates5 tbsp melted coconut oil White layer:450g cashews70g date syrup or agave15ml coconut oil Purple layer:150g berries125g coconut oil60g coconut flour35g cashews Method:Line a 4 x 10 inch rectangular baking tin with baking paper. To make the base put the nuts into a food processor and blend until a fine consistency. Then add the dates and melted coconut oil and blend again. When you squeeze the mixture it will form a ball and stick together. This shows it’s the right consistency. Push the base into the prepared tin and put into the fridge. Make the white layer by soaking the cashew nuts in a bowl – cover with just enough water so it reaches the top of the cashew nuts and leave for 1 hour. Pour the cashews and the soaked water into a high-speed blender with the rest of the ingredients for the white layer. Blend until silky smooth. Take the tin out of the fridge and pour the white layer on top of the base. Put into the freezer for 1 hour. Make the purple layer by soaking the cashews again by covering with just enough water. Put all ingredients into a high speed blender and blend until silky smooth again. Take the tin out of the freezer and pour the purple layer over the white. Put back into the freezer for about 2-3 hours until solid. Take out and slice and keep in the fridge until ready to serve. Recipe courtesy of Honestly Healthy and LG