Ingredients

Base

• 1/2 cup raw buckwheat groats
• 1 Tbsp shredded coconut
• 1 Tbsp chia seeds
• 2 tsp of rice malt syrup
• 1/4 cup Mayver’s Coconut Super Spread

Raspberry and Chocolate Mousse Layers

• 1 1/2 cups raw cashews (drained and soaked overnight)
• 1/2 cup of Mayver’s Peanut and Cacao Spread
• 1/2 cup coconut milk
• 1/4 cup rice malt syrup
• 3/4 cup frozen raspberries
• 3 Tbsp raw cacao powder
• 1 tsp vanilla

Method

1. Mix all base ingredients in a bowl with a spoon. Using a lined slice tray, spread mixture evening and press firmly with the back of a spoon. Place in freezer for 15 minutes.
2. Using a blender, blend the cashews and Mayver’s Peanut and Cacao Spread until it’s smooth and come together to form a ‘dough’.
3. Add coconut milk, rice malt syrup, vanilla and blend until combined.
4. Then add in 1/2 cup of raspberries and blend until smooth.
5. Remove tray from freezer and spread remaining raspberries across base randomly. Then spread half the mixture over base layer and place in the freezer for another 15 min.
6. Add in the raw cacao powder to remaining raspberry mousse and blend.
7. Spread over raspberry layer and freeze for a few hours.
8. Keep frozen and allow to stand at room temperature for approx.15 minutes before serving. Drizzle Mayver’s Peanut and Cacao Spread over cut slices. Enjoy!

This raw vegan recipe is from @healthyfamily5 and was adapted from @nourishingnicola