Description
A healthy twist on a classic Canadian dessert!
Ingredients
Scale
Base layer
- 1 cup dried unsweetened shredded coconut
- 1/2 cup medjool dates, pitted
- 1/4 cup raw cacao powder
- 2 Tbsp coconut milk, canned
Cream layer
- 1 cup soaked cashews (see below)
- 1/4 cup cold-pressed, extra virgin coconut oil
- 1/4 cup coconut milk, canned
- 2 Tbsp raw honey
- 1 tsp pure vanilla extract
- Dash of sea salt
Top layer
- 1/2 cup dark chocolate, 80% or more
- 2 Tbsp cold-pressed, extra virgin coconut oil (optional)
Instructions
- Spray an 8×8 glass dish with coconut oil and set aside.
- In a food processor, process all of your base layer ingredients on high for 1-2 minutes, or until it makes a dough-like consistency.
- Spread evenly in your glass dish, pressing firmly to create the base. Set aside.
- In a food processor, process all of your cream layer ingredients on high for 2-3 minutes, or until it creates a smooth cream-like consistency.
- Spread evenly over your base layer and refrigerate.
- Meanwhile, in a double-broiler, place your dark chocolate and coconut oil on low heat, stirring frequently, until melted.
- Pour over top of cream layer, spreading evenly.
- Place in the freezer for 1 hour, or until firm.
Notes
Soaking Cashews
- Place cashews in a glass bowl, cover with water, and place a lid on top. Leave overnight, or for a minimum of 4 hours.
- Drain and rinse the cashews before using.
Make it Vegan
Use a dairy-free dark chocolate and pure maple syrup instead of honey.