RAW MULBERRY SLICE

Ingredients

Base:

• 3⁄4 cup raw cashews
• 1⁄2 cup pecans
• 1⁄4 cup dried mulberries
• 1 tablespoon of coconut oil

Peruvian Blend Filling:

• 1 cup of raw cashews (presoaked and strained)
• 1 cup canned coconut cream (leave behind the coconut water) 2 teaspoons of vanilla
• 1/3 cup of Peptipro Peruvian Superblend
• 1⁄4 cup of coconut oil, melted
• 1 tablespoon of raw honey
• 1⁄2 teaspoon of cinnamon + extra to sprinkle
• 1⁄4 teaspoon of salt
• 1⁄4 cup of dried mulberries + extra to decorate

Method

Base:

1. Grease an 8” pie plate or spring-form pan with coconut oil.
2. Blend all base ingredients in a food processor into a ne, sticky crumble.
3. Transfer the mixture to the prepared tin and press down firmly with the back of a spoon to form an even base.
4. Refrigerate the base while working on the filling.

Peruvian Blend Filling:

1. Soak the cashews in water with half a teaspoon of salt for 3 hours. Then drain and rinse.
2. In a food processor, blend the cashews and coconut cream into a smooth consistency.
3. Add the remaining ingredients and blend.
4. Transfer the filling mixture onto the prepared base and spread to level out the top.
5. Sprinkle with dried mulberries and a light dusting of cinnamon
6. Refrigerate for 2-3 hours to set firm before slicing. Store refrigerated!

ENJOY!