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Raspberry Cornflake Crunch Slice

SpamellaB
Recipe by SpamellaB

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  • Prep 20 mins
  • Total 2h 10 mins
  • Easy
  • Serves 4

Compatible with

Allergies

  • Contains Tree Nuts
  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Tree Nuts, Milk/Dairy

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For the base

  • 50g cornflakes
  • 3 tbsp smooth nut butter
  • 2 tbsp coconut oil, melted
  • 4 tbsp maple syrup

For the raspberry layer

  • 3 tbsp coconut oil, melted
  • 3 tbsp maple syrup
  • 50g cashews, soaked in boiling water for 2 hours then drained 
  • 3 tbsp raspberry powder
  • 1/2 Juice of lemon
  • 1 tsp vanilla extract

For the topping

  • 4 tbsp oats
  • 4 tbsp flaked almonds
  • 3 tbsp maple syrup
  • 2 tbsp freeze-dried raspberries

Utensils

  • Step 1

    First make the base – Pulse together the ingredients in your Ninja Kitchen food processor until combined then press into the base of a lined 20cm loose bottomed tin. Pat down tightly then chill in the fridge.

  • Step 2

    Place the raspberry layer ingredients into a blender and whizz up until mostly smooth. Spread over the base evenly.

  • Step 3

    Mix together the topping ingredients and sprinkle over the top to cover. Chill in the fridge for 2 hours to set.

  • Step 4

    Pop out of the tin and cut into 8-10 slices. Enjoy!

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