By Buffy from Be Good Organics
After recovering from Graves disease with the help of a plant-based diet and lifestyle, Buffy founded Be Good Organics so she could share her knowledge and passion about this lifestyle with others. Since then, Be Good Organics has become New Zealand’s most well loved and frequented plant-based blog, with a global audience of now over 150,000. Head on over there now for more deliciously simple plant-based recipes, and easy-to-understand nutritional information! Insta @begoodorganics or www.begoodorganics.com
Ingredients
Base
- 1/2 c rolled oats
- 1/2 c almonds
- 1/2 c desiccated coconut
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 c medjoul dates about 7, loosely packed
Raspberry Layer
- 2 c oob organic raspberries defrosted
- 4 tbsp chia seeds
- 1 tbsp liquid sweetenerbrown rice syrup & coconut nectar work great here
- 1/2 tsp vanilla extract
- Juice of 1/2 a lemon
- 4 tbsp freeze dried raspberries - optional
Coconut Topping
- 1/2 c cashews soaked
- 1/4 c water
- 2 tbsp liquid sweetener
- 1/2 tsp vanilla extract
- 1/4 c coconut oil melted
- 1 c shredded coconut
Method
Base: In a food processor or high speed blender, blend all base ingredients, excluding dates, until finely chopped. Then add the dates and blend again until you can press the mix together in your fingers and it sticks. Pour into a lined baking tin, press until firmly packed and flat, then place in the freezer to set.
Raspberry layer: Blend the raspberry layer ingredients in a blender or processor until fully combined and like a liquid. Pour on the base and spread to flatten, then place in the freezer.
Topping: Blend all topping ingredients except the coconut oil and shredded coconut in a high speed blender until silky smooth, scraping down the sides and blending again as needed. Then, while on low, add the melted coconut oil, and blend again on high until smooth. Add the shredded coconut, pulse, then spread carefully on the jam layer. Sprinkle the coconut flakes on top, and place in the freezer for a few hours to set, or in the fridge overnight.
Remove, slice, and enjoy! Keeps in the fridge for up to a week, or in the freezer for 2 months.
