1 cup cashews
2tbs almond nut butter
8 pitted medjool dates
½ cup of ground sunflower seeds, almonds and Terrasoul flaxseeds
1 cup frozen raspberries
2tbs maple syrup
1tsp lemon juice
2tbs Terrasoul Chia Seeds
Salted chocolate topping:
¼ cup maple syrup
2tbs melted Terrasoul Coconut Oil
1tbs melted Terrasoul Cacao Butter
2tbs Terrasoul Cacao Powder
1tbs Terrasoul Himalayan Pink Salt
Process all ingredients in a food processor until you get sticky dough.
Divide the mixture into small muffin trays and press the mixture into the mold.
Gently press your thumb in each one to create a hole.
Set aside in the fridge to set.
Blend all ingredients, except the chia seeds, until well combined.
Stir in the chia seeds and refrigerate for 20minutes or more for the mixture to thicken and set.
Whisk together all ingredients, except the salt.
Remove all items from the fridge.
Add about a spoonful of jam into each ‘hole’ in the base, followed by the chocolate, and finally sprinkle some salt.
* Can keep in the fridge or freezer for up to 5 weeks.