Ingredients

BASE:

200 g almonds

4 tablespoons liquid coconut oil

4 tablespoons cocoa powder

4 tablespoons maple syrup

1 pinch of salt

FILLING:

180 g cashews (soaked)

40 g coconut flakes

2 tablespoons maple syrup

12 dates (if they are not soft enough, you should soak them in water first)

1 can of coconut milk

TOPPING:

Some coconut milk

Coconut Mylk Chocolinis

preparation

First, soak the cashews in hot water for at least 30 minutes. Alternatively, you can soak them overnight.

For the base, mix all the ingredients in a blender until they form a sticky mass and press it into a baking dish lined with baking paper. Then place in the freezer.

Drain the water from the cashews and then mix them with the ingredients for the filling until creamy.

Spread the mixture on the base and place in the freezer for at least 3 hours. The cashew layer should be very firm before you add the topping.

Heat some coconut milk and the chocolinis in a saucepan.

Spread the chocolate on the coconut layer, sprinkle coconut flakes on top and leave to set again in the freezer.

Cut into 8 pieces and enjoy straight from the fridge or even the freezer.

note

You can simply leave some coconut milk left over for the filling and then use it later for the topping. This saves you having to use a second can of coconut milk that you hardly use!