Serves 4
Time 20 minutes
Ingredients
Base
¾ cups pecans
¼ cup dates, pitted
¼ cup dried coconut
2 tbsp. coconut oil, melted
Filling
200g cashews, soaked overnight and drained
2 shots fresh espresso coffee
1-2 tbsp. maple syrup
1 tsp. vanilla extract
½ cup coconut or almond milk
2 tbsp. coconut oil, melted
Topping
dark chocolate, grated
Method
Pulse base ingredients in a food processor to a sticky crumb-like consistency. Press mixture into greased ramekins, muffin tins or individual glasses.
To make the filling add all of the ingredients into a blender and blitz until smooth and creamy, adjust sweetness to suit. Pour topping over base and refrigerate until set, for an hour or overnight.
Top with grated dark chocolate.
