Description
Decadent raw dessert
Layers of nuts, coconut, and chocolate.
Ingredients
Units
Scale
- 0.25 cups (59 ml) coconut oil
- 1 cups (237 ml) coconut milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 0.25 teaspoon sea salt
- 3 cups (710 ml) organic shredded coconut
- 0.5 cups (118 ml) coconut oil
- 2 tablespoons maple syrup
- 0.5 cups (118 ml) raw cacao powder
Instructions
- For the base: Process cashews, almond meal, coconut oil, and maple syrup in a blender or food processor until crumbly.
- Spoon the mixture into a lined 20x20cm square baking tin and smooth.
- Freeze the base while making the coconut layer.
- For the coconut layer: Add melted coconut oil and coconut milk to a bowl and whisk until combined.
- Add maple syrup, vanilla extract, and sea salt; mix well.
- Add shredded coconut and mix until well combined.
- Pour the coconut mixture over the base, smooth, and freeze while making the chocolate layer.
- For the chocolate layer: Melt coconut oil in a saucepan over low heat.
- Remove from heat, add maple syrup, and whisk until combined.
- Add cacao powder and stir until mixed.
- Pour the chocolate over the coconut layer and spread evenly.
- Freeze for 3-4 hours until completely set.
- Remove from the tin and slice immediately.
- Store in an airtight container in the freezer.
Notes
- To prevent a gritty texture, ensure your coconut oil is completely melted and cooled slightly before adding it to other ingredients.
- For a richer chocolate flavor, use dark cacao powder instead of raw cacao powder.
- These squares freeze beautifully; allow them to thaw slightly at room temperature before slicing for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15
- Sodium: 50
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 20
- Fiber: 5
- Protein: 4