top of page



Base Layer

  • 1 cup raw cashews

  • 1 cup Medjool dates

  • 2 tsp ground coffee of your choice

  • 1 tsp Himalayan salt

  • 2 tbsp water


  • 2 cups cashews (pre-soaked for 20 mins in hot water)

  • 2 tsp ground coffee of your choice

  • 1/3 cup maple syrup

  • 1 cup coconut cream (placed in the fridge overnight)

Choc Top Layer

  • 1/3 cup coconut oil, melted

  • ½ cup raw cacao powder (we’re obsessing over @natureslane)

  • ¼ cup Nature’s Delight Organic Maple Syrup

  • 1 tsp vanilla extract


  1. Place base layer ingredients in a food processor and pulse until a crumb consistency is formed. Line an 8x8 inch pan with cling wrap, then mould the crust ingredients into he pan, pressing to ensure it is evenly distributed.

  2. Drain and rinse the cashews, then blend the filling ingredients in a food processor until smooth and creamy. Pour the filling ingredients on top of the base and then freeze for 2 hours.

  3. Make the chocolate topping by mixing the ingredients together in a bowl until there is a smooth consistency. You may have to add more coconut oil or maple syrup if it is too thick.

  4. Pour the chocolate topping over the filling and freeze overnight.

  5. Lift the slice out of the cling wrap, cut into slices and serve.

Recipe inspo:



bottom of page