Raw Pink Cashew Cream Parfait Slices
- 1 cup Almonds
- 1/2 cup Cashews
- 1/2 cup coconut
- 2 cups cashews
- 1 cup nut milk
- 1 teaspoon vanilla
- 1/2 cup Maple Sugar
- 10 raspberries
- 1/3 cup coconut butter
- 1/3 teaspoon salt
- Soak 2 1/2 cups of cashews in water at least 3 hours, and drain. For the base, add 1/2 cup cashews to a mini food processor along with other ingredients for the crust and process until blended well, press into a parchment-lined loaf pan. I make it about 1/2 inch tall; some people use a spoon to carefully flatten the surface, making the crush layer even.
- Blend cashews and all ingredients until very smooth. Pour mixture over crust and freeze for 1 1/2 hours. Refrigerate after that, with a piece of parchment covering the surface to keep it from drying out and cracking. Enjoy your lovely tea cakes!
almonds, cashews, coconut, cashews, nut milk, vanilla, maple sugar, raspberries, coconut butter, salt
Taken from food52.com/recipes/65231-raw-pink-cashew-cream-parfait-slices (may not work)