INGREDIENTS
BASE
1/2 CUP ALMOND MEAL
1/4 CUP DESICCATED COCONUT
2 TBS COCONUT FLOUR
2 TBS RAW CACAO POWDER
PINCH OF SEA SALT
2 TBS COCONUT OIL, MELTED
2 TBS PURE MAPLE SYRUP
FILLING
1 CUP RAW CASHEWS
1/4 CUP + 2 TBS PEANUT BUTTER
1/4 CUP COCONUT OIL, MELTED
1/2 CUP COCONUT MILK
2 TBS PURE MAPLE SYRUP
1/2 TSP VANILLA BEAN POWDER
A LITTLE EXTRA PEANUT BUTTER TO DRIZZLE/SWIRL ON TOP
METHOD
• TO MAKE THE BASE, MIX TOGETHER WET INGREDIENTS AND THEN STIR IN DRY, PRESS INTO A LINED LOAF PAN (I USED A SILICONE PAN)
• BLEND FILLING INGREDIENTS UNTIL SMOOTH AND SPREAD OVER THE BASE, DRIZZLE/SWIRL A LITTLE EXTRA PEANUT BUTTER OVER THE TOP IF YOU LIKE
• POP INTO THE FREEZER OVERNIGHT OR FOR 3-4 HOURS, SLICE ONCE SET
* I USED SMOOTH PEANUT BUTTER AND COCONUT MILK FROM A CARTON, NOT A CAN OF COCONUT MILK
* YOU COULD MAKE THESE INTO INDIVIDUAL SERVES IN SILICONE MUFFIN PANS OR CHOCOLATE MOULDS SO THAT YOU DON’T NEED TO WORRY ABOUT SLICING
* YOU COULD SWAP THE PEANUT BUTTER FOR ANOTHER NUT BUTTER, OR BLEND SOME RAW CACAO POWDER INTO HALF OF THE FILLING