Packed with flavor, a sweet and tangy dessert. Inspired from my Grandmas recipe!
Prep Time: 8 Minutes
Cook Time: 22 Minutes
Total Time: 30 Minutes
Servings: 8
Ingredients:
Crust Ingredients:
» 4 Pitted Medjool Dates
» ½ Cup Raw Cashews
» 2/3 Cup Quinoa Crispies
Middle layer Ingredients:
» 1 Cup Non-Fat Greek Yogurt no added sugar (or Dairy free Yogurt)
» 2 Tbsp Chia Seeds
» 2 Tbsp 100% Maple Syrup
» 1/8 tsp Himalayan Salt
Top Layer Ingredients:
» 1 Cup Fresh Raspberries (or defrosted frozen raspberries)
» 1 Tbsp Chia Seeds
» 1 Tbsp Maple Syrup
Directions:
Pit Dates if they still have pits and half each one. In a small bowl add dates and cashews, cover with hot water and let sit for about 5 minutes.
In a small bowl add all middle layer ingredients and combine, set aside.
In a food processor or blender add drained cashews and dates, blend for a few seconds till combined and chopped. Put into a small bowl, add in quinoa crispies and combine.
Take a 7x5x1.5” pan and put crust mix into pan and press down till evenly spread out.
Add middle layer on top of crust and spread around.
In the food processor add raspberries and maple syrup and blend for a couple of seconds. Poor into a small bowl and add chia seeds and mix well. Poor onto middle layer and spread around on top.
Place in fridge till it sets up for about 22 minutes. If you want it to set up even more leave in for 1 hour or overnight.
Cooking Tips:
If you want to use strawberries instead of raspberries feel free to do that. If you do not have maple syrup you can use unfiltered honey, make sure to soften the honey.
Macros per Serving:
Protein: 5.1 g
Carbs: 31.9 g
Fat: 4.8 g
Contact Me
Send me an email message and I'll get back to you as soon as possible or check out my presence on social media.
Copyright © 2022 - 2024 BA Nutrition