1cuppeach puree(ripe fresh peaches, blitzed to a puree then sieved)
1/4cupraw cacao butter(melted over a low heat)
Thick Raspberry Puree
1cupmedjool dates(pitted and soaked for 30 minutes to soften)
1/4cupcoconut oil(melted over a low heat)
1/2cupcoconut oil(melted over a low heat)
1/2cupcacao butter(melted over a low heat)
1/4cuprice malt syrup
1cup freeze-dried peaches(blitzed to a powder)
1cupfreeze-dried raspberries(blitzed to a powder)
Line small brownie tin with baking paper
Place raw-dried peached and peache puree in small saucepan and cook mixture over a medium-low heat, stirring, until peach puree is just simmering and dried peaches have softened completely. Blitz mixture with a stick blender to a puree.
Stir in all other Peach Base ingredients into the puree mix and spread over the base of the lined brownie tin, then place in the fridge to set.
Blitz all the Thick Raspberry Puree ingredients together and spread over the firm base. Place candy bar back into the fridge.
Mix all the Melba Topping ingredients together (except the freeze-dried powders). Then push mixture through a sieve to remove hard bits of cashew (this ensures a nice crunchy topping).
Cut firm bars into pieces (raspberry puree will be very soft) and carefully lifting the bars out of the tin, dip into the Melba coating then place back on a tray to solidify.
Repeat again, so all bars are coated at least twice with the Melba coating. Then roll the bars (whilst the coating is still wet) into the freeze-dried fruit powders. Place candy bars into the freezer to set completely.