| Servings | serves |
Ingredients
Base
- 1 cup Almonds 140g
- 1 cup Dates Pitted, 175g
- ½ cup Shredded Coconut 30g
- 2 tablespoons Cacao Powder
- pinch Salt
Filling
- 1 ½ cups Cashew Nuts 225g
- 3.5 oz Coconut Butter 100g
- 1 shot Espresso Coffee or Chicory coffee
- 5 tablespoons Coconut Sugar
- 2 tablespoons Cacao Powder
- 1 teaspoon Vanilla Extract
- 1 teaspoon Cinnamon
- 1 cup Water 235ml , add more if needed
Topping suggestions
Ingredients Base
Filling
Topping suggestions | |
Instructions
- Blend all of the base ingredients in a food processor until they stick together and the oils from the almonds start to be released.
- Push the base into tin around 8″.
- Melt the coconut butter in a bain-marie.
- Add all of the filling ingredients to a high-speed blender and blend on high for 2-3 mins until smooth.
- Pour the filling over the base and chill in the fridge for a few hours or one hour in the freezer.
- Sprinkle on the cacao/coffee beans, store in the fridge and enjoy within 3 days.
Recipe Notes
- Calories: 280 cal
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