3/4 cup pumpkin seeds
2 tablespoons cacao powder
3/4 cup pitted dates
Coconut Layer
1 cup raw cashews (soak them for at least 2 hours)
2 1/2 cups shredded coconut
2 tsp vanilla extract
1/3 cup rice malt syrup
2 tsp coconut water
Chocolate Topping
1/3 cup coconut oil, melted
1/4 cup cacao powder
1/4 cup rice malt syrup
frozen raspberries & pistachios to sprinkle on top
1. I used a large loaf tin and sprayed with cooking spray to stick baking paper down. Make sure you leave it hang over the edges so you can easily pull it out later.
2. Firstly place your pumpkin seeds and cacao powder for the base in your food processor. Process until broken up, then add dates and process. You may need to add a little water to help make it sticky.
3. Push base down into the bottom of your tin and place into the freezer.
4. Place all coconut layer ingredients into a food processor and process until well combined.
5. Push this down onto your base and place back into the freezer.
6. Make sure you have your raspberries and pistachios all cut/broken up ready to sprinkle on top.
7. Mix together your chocolate topping ingredients well.
8. May be good to have someone help you here. As you pour the chocolate on top, it will start to set very quickly so you need to get the raspberries and pistachios sprinkled on top very quickly too so they set nicely into the chocolate. Have a spoon ready as you are pouring the chocolate to spread it out into any corners it misses!
9. Place back into the freezer for a few hours before slicing up and then storing in the freezer.
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