from Tamara Lunchbox
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um, i have to try and remember.. i kinda made it up
i cheated a little bit and used some coconut cream - i think it's not raw? - but of course you can just use real coconuts.
the base:
almonds i had soaked over night - 1 cup approx. ( i would use pecans if i had any, yum)
about 4 dates i had soaked overnight
coconut oil maybe? probably. definitely, a bit.
some agave
some cinammon?
and i think some raw cacao.
i blended it together : ) in the blender. it took ages.
Creamy bit:
2 cups cashews
half a tin of coconut cream (i think i would use two young thai coconuts instead if i had the energy to open them)
some organic coconut water, the one in the little carton... nearly the whole thing i think. (you wouldnt really need it if you use coconuts)
half a cup of raw cacao (!)
a fair bit of coconut oil
agave
vanilla from a real vanilla bean! yeah!
i blended it together in the blender.
i put base in, froze it while i made creamy bit, then put creamy bit in.
then i put frozen raspberries on top in a nice pattern.
Then i put it all in the freezer. I made it in a spring-form pan, and i took it out of the freezer an hour before it was time to eat it. When i took the outside of the pan off i thought it was gonna all fall down but i put a knife around the edge and it stayed up! but being cold definitely was a vital part of it's structure. Not frozen cold, just cold enough for the coconut oil to be solid.. i think
good luck little lady x
happy birthday Catherine!!!!!
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