| Prep Time | 20 Minutes |
| Servings |
Servings
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Ingredients
Filling
- 80 g cocao butter
- 80 g Coconut Oil
- 75 g Xylitol
- 160 ml coconut cream
- 1 Tsp vanilla extract
- 4 Tbsp Raw cocoa powder
- 250 g Cashew nuts – soak in water for 60 minutes
- Extra coconut milk as necessary
Base
- 225 g Mixed Nuts
- 2 Tbsp cocao powder
- 125 g Dates
- 1 Tbsp Coconut Oil
Ingredients
Filling
Base
|
|
Instructions
Base
- In a food processor combine the nuts and cocoa powder and process until it resembles fine breadcrumbs. Add the dates and coconut oil and process until the mixture begins to bind together.
- Pour the mixture into an 8 inch spring form cake tin and press down until flat. Place in the fridge to set.
Filling
- Place all the ingredients into a high speed blender and blend until smooth – add extra coconut milk as necessary.
- Pour onto the base. Place in fridge for 3 hours to set.
- When set, remove from tin and decorate with some grated vegan chocolate and berries.
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