- 200g raspberries
- 1/4 cup rice malt syrup
- 1 cup Cocobella Coconut Yoghurt – natural
- 1 1/2 cups almonds
- 1/2 cup dessicated coconut
- 2 tbsp coconut oil, melted
- 1/4 cup dates, softened
- 1 tsp vanilla essence.
To make the filling, heat the raspberries and rice malt syrup until it thickens to a syrup consistency. Allow to cool slightly, then stir through the coconut yoghurt.
Process your layer ingredients until everything is well combined. Press half of the mixture into a lined tin, add the filing, and allow to set in the freezer for 2 hours. Once solid, press the remaining almond mixture on top and allow to set.
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