Raspberry Cornflake Crunch Slice –

Ingredients

• 50g cornflakes
• 3 tbsp smooth nut butter
• 2 tbsp coconut oil, melted
• 4 tbsp maple syrup
• 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
• 4 tbsp oats
• 4 tbsp flaked almonds
• 2 tbsp freeze-dried raspberries
• 1.75oz cornflakes
• 1.75oz cashews, soaked in boiling water for 2 hours then drained
• 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!