Gluten free, dairy free and packed full of superfood goodness, this is one seriously amazing dessert!
Ingredients
Base
½ cup raw almonds
2 tbsp coconut oil, melted
2 tbsp raw cacao powder
1/4 cup dates (seeded & soaked)
1 cup dessicated coconut
1 scoop 180 Natural Protein Superfood (chocolate) (optional) or 1/4 cup extra ground almonds
Middle Cream Layer
⅓ cup coconut oil, melted
½ cup dates (seeded & soaked)
2 cups raw cashews (soaked overnight)
1 tsp (or more) of Himalayan salt
1 tsp vanilla bean seeds (scrape seeds from 1 vanilla bean pod)
1 cup coconut milk
Chocolate Topping
¼ cup coconut oil, melted
2 heaped tbsp cacao powder
2 tbsp warm water
2 tbsp rice malt syrup
Method
Base
Drain dates. Set date water aside. Place all ingredients in a food processor. (I use Biochef Nutriboost bullet blender) Process until mixture is of a wet and crumbly like consistency. Press with fingertips into the base of a round baking tray. (I use baking paper to line the tray). Add a small amount of date water to mixture and blend if the mixture is too dry.
Middle Cream Layer
Drain the dates. Place all ingredients into a food processor. Process until smooth and creamy. Pour into baking tray over base.
Chocolate Topping
Place all ingredients in a food processor or blender. Blend until silky smooth. Pour over middle layer. Place in freezer for at least two hours to set.
Serves 8-10 lucky people