Raw Berry Cashew Slice
Author: Julia McPhee
Nutrition Information
- Serves: 20
- Serving size: 1
- Calories: 191
- Fat: 18.7g
- Saturated fat: 8.9g
- Carbohydrates: 2.3
- Protein: 3.3g
Recipe type: Dessert
Cuisine: Low Carb
Ingredients
- Base
- 100g melted butter
- 2 cups Almond meal
- 2 tbsp Almond butter
- 1 tbsp Vanilla essence
- Filling
- 1 and ½ cups Raw cashews soaked in water for 1 hour (2 hours if possible)
- ½ cup Coconut oil
- 1and ½ cups Frozen berries partially thawed
- 1 tsp Natvia
- 2 tbsp Lemon or lime juice
Instructions
- Melt butter and almond butter together and mix with almond meal, add vanilla essence. Mix well and press into a 20cm cake tin. I use a spring form tin. Refrigerate. Drain cashews. Place in a blender with coconut oil, berries, Natvia and lemon juice and blend until smooth and creamy. Pour over base and refrigerate for 2 hours. Note that it will take several minutes to get mixture to a smooth consistency. Be careful to rest the blender and don’t let it over heat.
