Raw PB + Raspberry Fondants
Prep: 20 minutes (+ 30mins - 1hr setting)
Total: 1 hour 20 minutes
- 100g (1 cup) Blanched Almonds,100g (1 cup) Peanuts,200g (about 10) Medjool Dates,2 tbsp Peanut Butter,Pinch of Salt
- 125g (1 cup) Raspberries,1 heaped tbsp Cashew Butter,1-2 tbsp Maple Syrup (depending on how sweet the raspberries are)
Place all of the ingredients for the case into a food processor and blend until it sticks together. Set aside.
Place all of the filling ingredients into a bowl and mash together well.
Grab a handful of the case mixture and shape into a silicon cupcake tray to form the outside.
Add around a tablespoon of the filling to the centre, before grabbing a smaller handful of the case mixture and moulding into a flat circle shape. Place this on top - this will end up being the bottom.
Put the fondants into the fridge or freezer to firm up for a while (between 30 minutes - 1 hour).
Once you're ready to enjoy, take the fondants from their moulds, turn them the other way round and dig in!!