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For : 8 to 10 people
Preparation : about 30 minutes
Refrigeration : 2 to 3 hours
1. Preparations of coconut paste and date water
Mix the coconut flakes in your blender for a few minutes to obtain a consistent dough. Reserve the dough in a bowl and clean your blender.
Pour 15cl of water into the blender. Pit the dates and put 3 in the water. Let the dates rehydrate. Then mix for several minutes, there must be no pieces left! Filter to obtain a fluid date water.
2. Preparation of the first layer
Crush the raw almonds in the blender, then add the dates, salt, 2 tsp. of coconut paste and water of dates. Mix until you get a thick texture.
Line your brownie tray with this "date-almond-coconut" crust, then place in the refrigerator until it hardens! Wash your blender :)
3. Take out the tray and evenly coat the remaining coconut dough prepared previously! You form the second layer of your raw bar, white! Put the tray back in the refrigerator.
4. Last layer!
Dough the cashews in the blender until you get a fine molding. Add Moringa, coconut oil, mint leaves, honey and almond milk! Mix until the texture becomes creamy. Then spread evenly to form the third layer of your raw bar. Refrigerate 2 to 3 hours.
5. Garnish with the topings of your choice! (we chose mint and crushed pistachios)
1 cup of almonds
1 cup of dates
1 pinch of salt
2 tablespoon of coconut paste
1/4 cup of dates' water
Coconut paste (230g of mixed coconut flakes)
2 cups of cashew
1/4 cup of honey
1/4 cup of almond milk
1 tablespoon of coconut oil
10 fresh mint leaves
2 tablespoon of VOANY Moringa
It's a real delight !
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