- Oreo Cookies (about 25)
- 1 Tbsp. Coconut Oil
Peanut butter Layer
- 1.5 Cups of Cashews (soaked for 3 -4 hours in Water)
- 3 Tbsp. Peanut Butter
- 3 Tbsp. Coconut Oil
- 2 Tbsp. Lemon juice
- 1/2 Cup Coconut Milk
- 1/2 Cup Maple Syrup
- 1 Cup of Cashew (soaked for 3-4 hours in Water)
- 2 Tbsp. Peanut Butter
- 2 Tbsp. Coconut Oil
- 1/2 Maple Syrup
- 1.5 Cups Raspberries
- Coconut Milk if more liquid needed
Chocolate Ganache layer
- 1.5 Cups of dark vegan chocolate
- 3 Tbsp. Coconut Milk
Layer out a baking Tray with baking paper
Add the Cookies and Coconut Oil to the food Processor and blend to crumble it up. Press the crumbled Cookies on the bottom of the baking tray. Put into the freezer for 5-10 minutes.
Add to the Blender all the ingredients from the first layer and mix until you have a creamy texture.
Fill in the first layer on top of the cookie crust. And freeze for 10 minutes.
Add to the blender all the ingredients from the second layer and mix until you have a creamy texture.
Now fill the layer on top of the first layer. Freeze again for an other 10 minutes.
Make the Chocolate Sauce by mixing the chocolate and the Coconut milk in a little bowl over steaming water. Drizzel the Sauce on top of the second layer. I used a tooth pick to make ornaments (my skills still have need some training though).
Freeze again until you want to serve it.
Before serving, take it out for about 15 Minutes and cut squares.
Enjoy this creaminess! Emily