This amazing recipe proves that you do not need to be a magician in the kitchen to create spectacular desserts. It looks incredible, tastes divine and will impress even the most elaborate of guests. Add a bit of this, and a bit of that, combine with a lot of LOVE, and you’ll be impressing for sure!
6 medjool dates
3 tbsp almond butter
1 tbsp coconut oil
1 cup coconut thread
1 cup cashew nuts, soaked for 2-4 hours
1 cup sweet potato puree (steam sweet potato and blend in food processor)
4 tbsp almond butter
1/3 cup coconut oil
1/2 cup Raglan Coconut Yoghurt
10 medjool dates
pinch sea salt
1/2 cup coconut oil
1/2 cup cacao
1/4 cup maple syrup
1 tbsp coconut yoghurt
Make the base by blending the coconut thread in a food processor until it forms a fine flour.
Add the remaining ingredients and blend until well combined.
Press base mixture into a slice tin lined with baking paper. Place in freezer to set.
Make the caramel by placing all ingredients in a food processor and blending until it is smooth and creamy.
Pour evenly over the base and place back in the freezer to set.
Make the chocolate coating by blending all ingredients in a food processer until smooth. You may have to melt your coconut oil by placing in a glass bowl over the top of boiling water on the stove.