Prep:
Bake:
Servings:
The balance between the rich peanut butter layer and the fruity raspberry layer is so delicious – an absolute match made in heaven!
Base:
1.5 cups pitted dates
1.5 cups almond flour
2 tbsp peanut butter
2 tbsp coconut oil
3 tsp water
Pinch of salt
1 serve (25g) Two Islands Vanilla or Peanut Butter Pea Protein
Peanut butter filling:
1 cup peanut butter
2 tbsp tahini hulled
4 tbsp coconut cream
1/2 cup sweetener (maple syrup or rice malt syrup)
Pinch of salt
1 tbsp coconut oil
Raspberry Jam:
2 cups raspberries melted
1/4 cup chia seeds
Chocolate topping:
Melt 150g dark chocolate
3 tbsp coconut oil
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Line a loaf tin with baking paper.
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Place all base ingredients in a food processor and blend until sticky and well combined. Press into a loaf tin.
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Place all the peanut butter filling into the food processor and blend until creamy. Pour on-top the base. Place into the freezer.
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In a blender, blend together the raspberry chia jam and pour onto the peanut butter layer. Set aside in the freezer for 3 hours until firm.
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Make the chocolate layer and pour on top. Set aside for another 30 minutes then slice and serve!
