Desserts
Raspberry Cornflake Crunch Slice
Recipe by SpamellaB
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Cooking method:
Food Processor
- Prep Time: 20 mins
- Total time: 2h 10 mins
- Skill Easy
- Serves 4 people
Raspberry Cornflake Crunch Slice
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Nuts, Dairy
Ingredients
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
Cooking mode
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Method
-
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.
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Step 2
Place the raspberry layer ingredients into a blender and whizz up until mostly smooth. Spread over the base evenly.
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Step 3
Mix together the topping ingredients and sprinkle over the top to cover. Chill in the fridge for 2 hours to set.
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Step 4
Pop out of the tin and cut into 8-10 slices. Enjoy!
