So glad I found this awesome recipe by http://liveloveeatraw.com.au She is such a sweetheart and her creations are awesome 🙂 Here is my interpretation ❤
Ingredients
CRUST
1 cup pepitas (pumpkin seeds)
1 cup cup desiccated coconut
1 cup medjool dates (pitted)
1/4 cup raw cacao powder
1 tbs organic rice malt syrup
TURKISH DELIGHT CENTRE
3 cups medjool dates (pitted)
1/2 cup coconut cream
1/4 cup extra virgin cold pressed coconut oil
3 tbs pure rose water
juice from a pomegranate
1 tsp ground vanilla bean pods or extract
Pinch Himalayan salt
CHOC TOPPING
1/3 cup extra virgin cold pressed coconut oil (melted)
1/4 cup organic rice malt syrup
1/4 cup raw cacao powder
1tsp pure rose water
Instructions
For the CRUST place pepitas in a high speed food processor. Blend it up until you have a ‘meal’ consistency.
Now add the remainder of your CRUST ingredients.
Blend it up again until you have a sticky biscuit dough.
In approximately 27cm round pop out tin or silicon mold, press your crust evenly over the base and up onto the sides.
Set aside while you make your TURKISH DELIGHT CENTRE.
For your TURKISH DELIGHT CENTRE place all your ingredients into a high speed food processer.
Blend it up!
This may take a few minutes.
When you have a nice creamy consistency it’s ready!
Now scoop your TURKISH DELIGHT CENTRE over the top of your CRUST & spread evenly.
Place into an airtight container & freeze overnight or for at least 8 hours.
For the CHOC TOPPING place all your ingredients into a large bowl & whisk it up!
When all your CHOC TOPPING ingredients resembles a smooth runny choc consistency, you know it’s now ready to pour evenly over the top of your TURKISH DELIGHT CENTRE.
This should set in about a minute or two.
Top with sifted raw cacao powder & raspberries.
B&D- Baking and Design 