This recipe is perfect on a cool night, place in the dehydrator a few hours before serving, then top with cashew cream before serving.
This recipe makes 1 square brownie pan, which can serve 9 – 12 depending on your serving size.
1 1/2 cups medjool dates
1/2 cup orange juice
Blend dates and orange juice together until smooth.
Prepare the pan by sprinkling the bottom with shredded coconut.
Spread date mixture over the base of the pan. Set aside.
12 apples, peeled and thinly sliced
1 1/2 cup fresh or frozen raspberries
juice of 1 lemon
1 Tsp. cinnamon
1/2 Tsp. ground ginger
Mix together the apples, raspberries, lemon juice and spices and leave to sit.
1 1/2 cup soaked and dehydrated almonds
3/4 cup shredded coconut
Place the almond in a food processor and process until coarsely chopped. Stir in the coconut.
Putting it all together
Place the filling on top of the date base, sprinkle with the coconut and almond topping.
I like to place in the dehydrator to warm up a little.
When ready to serve drizzle over some Orange Cashew Cream.
Giving credit where credit is due…
Thanks Karen Bartz for this delicious dessert. Tis yummy 🙂