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NEW Canadian Shield Rose for CANADA 150

Crust:

3/4 cups almonds

3/4 cups pecans

3/4 cups cacao powder

pinch of salt

115 grams masticated dates

1tbsp oil

 

 

Vanilla Filling

2 cups soaked cashew

1/2 cup maple syrup

1/2 cup coconut milk

2 tsp lemon juice

2 tsp vanilla powder

1 cup coconut oil

 

Berry Filling

2 cups soaked cashew

1/2 cup maple syrup

1/2 cup coconut milk

2 tsp lemon juice

1 cup berries

1 cup coconut oil

 

 

Instructions

Line a round 6" pan with parchment paper and set aside.

Make the crust first - Process the almonds, pecans, salt and cacao powder in a food processor. Add dates and coconut oil, pulse to obtain a sticky mixture

Spread the mixture into the pan and press it to evenly arrange.

Drain the cashews and place them in a blender along with the lemon juice, coconut milk, maple syrup, coconut oil and vanilla

Process to obtain a smooth cream.

Pour the cashew mixture in the pan on top of the crust, and spread evenly.

Repeat with the blueberry layer. Stir lightly the two layers together

Cover and freeze for at least 3 hours.

For serving, let it stay at the room temperature for 15 mins until it can be cut easily

 

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