Base
1 Cup desiccated coconut
1/4 Cup agave syrup
6 dates
1/4 cup crushed almonds
2 tsp coconut oil
1 tbsp raw cacao powder
1 1/2 cups cashews, soaked and drained
1/3 cup agave nectar
1 tsp Acai powder from Organicburst
1/3 cup cacao powder
2 tsp coconut oil
4 ounces raw cacao butter, melted
(water if needed)
Method
Line a loaf tin with baking paper. Place walnuts and almonds in food processor and mix.
Add the rest of the base ingredients. Press mixture into a prepared rectangular container that will un-mold easily
Meanwhile, blend all the ingredients from the filling list except for the cacao butter.
On low speed add the cacao butter and blend until well incorporated.
Pour the filling over the base and freeze for about 2 hours.
Take out drizzle with chocolate and decorate with blueberries.
Enjoy.
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