75g raw cashews
80g ground almonds
1 tbsp Raw Coconut Oil
1 tbsp Raw Acacia Blossom Honey
62g Raw Coconut Oil, melted
250g coconut milk
2 tbsp maple syrup
1 tsp vanilla extract
1/4 tsp sea salt
180g desiccated coconut
150g Raw Coconut Oil
2 tbsp Raw Acacia Blossom Honey
50g cacao powder
Process the cashews, almonds, coconut oil & honey in a food processor until they resemble crumbs. Spoon mixture into a lined square baking tin (20x20cm) and smooth with the back of a spoon. Place in the freezer while you make the coconut layer.
Add the melted coconut oil and coconut milk to a medium size bowl and whisk to combine well (you want to make sure that there is no seperation between the oil and milk). Next, add the honey, vanilla extract and sea salt and mix well. Then, add the shredded coconut and mix until well combined. Pour over the base, smooth with the back of a spoon and place back into the freezer while you make the chocolate layer.
Melt the coconut oil in a saucepan on low heat. Once melted, remove from heat and add the maple syrup, whisking briskly until well combined. Add cacao powder and stir. Pour chocolate on top of the coconut layer and make sure it is evenly spread. Place back into the freezer and let it set completely. You want to ensure that all layers are frozen, so it may take 3-4 hours.
Remove from the tin, slice straight away and store in an airtight container in the freezer.
Windmill products used in this recipe