You will need a powerful food processor and a 20cm springform tin

FOR THE BASE LAYER

100ml Melted Coconut Oil
200g Mixed Nuts
200g Pitted Dates, chopped
2 Tbsp Raw Cacao Powder

FOR THE MIDDLE LAYER

200g Cashew Nuts, soaked in warm water for 1-2 hours then drain
100ml Melted Coconut Oil
2 Tbsp Maple Syrup
250g Almond Butter
4 Pinches Himalayan Salt

FOR THE TOP LAYER

Blueberries
Raspberries
Salted Caramel Sauce – high quality and no fake ingredients
Chocolate Decoration of your choice, I use little gold eggs
Crème Fraiche to serve.
Tip: Do not use low fat, always full fat and just have a little less

METHOD

Base Layer

Blitz all the base layer ingredients in a powerful food processor until they have a sticky breadcrumb texture. Press into the bottom of a 20cm springform round or square tin. Place in the freezer.

Middle Layer

Gently melt the almond butter, coconut oil, maple syrup and Himalayan sea salt together in a saucepan and leave to cool for 15 minutes. Add to food processor and the soaked cashew nuts. Blitz then spoon into tin on top of base layer and spread evening with a spatula. Return to freezer.

Top Layer

Take dessert out of freezer one hour before needed. Remove from the springform tin and place onto serving plate. Spread the salted caramel sauce evening over the top. Decorate with blueberries, raspberries and the chocolate decorations.

Place in fridge until required.

Serve with Crème Fraiche.

All of the ingredients in the base and middle layer are full of nutritional goodness and are natural products. Serve small portions.