A breakfast to fall in love with! Our Granola Crunchy Slices with Raspberry Red Beet Cream are perfect for a hearty breakfast on the weekend. The recipe is not only suitable for a large brunch, but also for a romantic breakfast for two ! The wonderfully fruity cream and the slightly chocolatey base are rounded off with delicious berry crunchy topping.
The sweet recipe is almost sugar-free. To sweeten the base, delicious dates and a little maple syrup are used, and maple syrup is also used for the cream. The fruit sugar in the berries provides additional sweetness. Only a little cane sugar is used to make our crunchy.
The crunchy slices with raspberry-red beet cream are a real eye-catcher and turn every breakfast into something special. Try it now!
Crunchy slices with raspberry-red beet cream
Ingredients
For the base:
- 200 g Verival Organic Berry Crunchy
- 80 g Verival almonds
- 10-12 pieces of Verival dates, soaked in water for 15 minutes
- 2 tbsp cocoa powder, unsweetened
- 1-2 tbsp Verival maple syrup
- 1 tablespoon coconut oil
For the cream:
- 150 g Verival cashews, soaked in water for 1 hour
- 100 g beetroot, cooked and shredded
- 100 g raspberries, FG
- 1 banana
- 1 tbsp Verival maple syrup
- 1 tsp coconut oil
To decorate as desired:
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A few fresh or frozen raspberries
Preparation
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For the base: organic berry crunchy, almonds, finely chopped dates, cocoa, coconut oil, and maple syrup in a food processor/electric blender to make a smooth, slightly sticky mass.
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Line a suitable cake pan with baking paper and spread the muesli and cocoa mixture on top. Press the mass firmly in with your hands, so that a beautiful, smooth, and firm surface is created. Cool the base in the freezer as long as we prepare the filling.
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For stuffing: Soak cashews in water for at least 1 hour in advance. Cut the banana into thin slices and freeze for at least 1 hour.
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Add the soaked cashews, grated red beets, frozen banana slices, raspberries, coconut oil, and maple syrup to the food processor/blender and mix/process into a fine cream.
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Remove the base from the freezer and spread the cream evenly over it.
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Freeze the cake for at least 2-3 hours. Take out 10-15 minutes before serving and decorate as desired. I prefer to use frozen raspberries and Verival Crunchy.
