All of my family members go crazy for anything sweet and berry. They say it’s a perfect combination. To be honest, I’m a chocolate and peanut butter girl, through and through, but I must say, I did enjoy this cake. I love using granola as the base to my raw cheesecakes. Depending on the granola you use it can totally change the flavour of the entire dessert. And you guessed it, I used peanut crunch granola for this cake.
It’s fresh, light and a perfect summer treat. And on my, it’s so pretty!
Depending on the power of your blender you may need to blend for quite some time. I use a thermomix and it forms together very quickly. Any blender will work but you may need to be more patient.
Depending on the granola you use, your mixture may be too dry and require a bit more water. It really depends on how much fat your granola has. The more nuts and fat in your granola, the easier your crumb will come together.
This dessert is best kept in the freezer and removed about 30 minutes before serving to thaw out.