- 230 g raw, unsalted cashew nuts
- 2 tbsp yeast flakes
- 40 g raw cacao powder
- 150 ml coconut oil
- 60 ml coconut blossom syrup (or you could use date syrup or agave or rice syrup instead)
For the base:
- 200 g almonds
- 160 g brazil nuts
- 0.5 tsp vanilla essence
- 150 g dates
- 80 ml coconut oil
Soak the cashews in 250ml cold water for 30 minutes while you make the base.
Prepare a 10-inch / 25cm springform tin by lining the base with baking paper or clingfilm.
Put the almonds and brazil nuts into a food processor and blend to a crumb-like texture. Add the dates, coconut oil and vanilla essence and blend again until the mixture becomes sticky and easy to form into balls.
Push the mixture into the base of the tin until it’s really compact, and then put the tin in the fridge.
To make the filling, pour the soaked cashews and the remaining water, raw cacao powder, yeast flakes, coconut oil and coconut palm syrup into a blender. Blend on high speed until you have a completely smooth, velvety texture.
Take the tin containing the base out of the fridge and pour in the chocolate filling. Make sure that it's flat on the top by banging the tin on the worktop surface – this will help to level it out.
Put into the freezer for 4-6 hours or in the fridge for at least 8 hours to set.
To serve, carefully remove from the tin and decorate with some berries.
This recipe is from Honestly Healthy