Method

Pulse base ingredients in a food processor until combined well, adding water as needed to help mix. Press mixture into a small rectangle tray. Place in freezer for 10 mins until firm. Meanwhile make the strawberry filling by whisking all ingredients together until smooth. Adjust to taste with more sweetener as preferred. Spread the strawberry mixture over the chocolate base. Smooth over with the back of a spoon dipped in water. Scatter with frozen raspberries and press into the filling. Place in freezer 10-15min until firm.  Cut into small fingers or squares and coat in your favourite toppings. Keep refrigerated to maintain texture, or freeze until needed.

Recipe and Photo Credit to Kelly Farrier at Kellys Food Blog

https://www.instagram.com/kellysfoodblog/

www.kellysfoodblog.com

https://www.facebook.com/kellysfoodblog/?fref=ts

Related Recipes

Gluten Free

Dairy Free

Vegan

Raw Tomato Pasta Sauce with Zucchini ‘Pasta’

Turn a classic pasta dish into a nutrient-rich, high protein, vegan feast. This dish can be served cold and raw, or heated if you prefer. The ïpasta' is made from zucchini and the sauce packed with protein!

View

Gluten Free

Dairy Free

Vegan

Banana & Chia Seed Smoothie

Quick and easy to make recipe full of fiber, omega-3s, and protein. Chia seeds are super nourishing and collagen-building. They are also known for their hydrating properties making them great pre-and-post-workout.

View

Gluten Free

Dairy Free

Chocolate Protein Pudding

Looking for a little chocolate fix without the guilt? Our chocolate protein pudding recipe is going to satisfy your craving and give you a little extra protein too. A delicious, creamy treat made with bananas, berries and almonds for a healthy but decadent dessert.

View