For the Bottom Layer:
2 cups of Almond Flour
1/2 Cup of Cacao Powder
4 Tablespoons of Almond Butter
1/2 Cup of Honey
4 Tablespoons of Desiccated Coconut
For the Top Layer:
2 Cups of Cashews, Dry Roasted
4 Tablespoons of Coconut Oil
2 Tablespoons of Honey
2 Tablespoons of Low Fat Greek Yoghurt
To start, add the almond flour and cacao powder to your food processor and blend until combined.
Add the almond butter and blend until combined.
Add the honey and blend. You will get a thick, fudgy paste.
Then add the desiccated coconut and mix.
Add the mixture to a square pan lined with parchment paper and spread it out using a rubber spatula. Pop it in the freezer while you make the next layer.
After dry roasting the cashews (in the oven, no oil, for about 4 mins), add them to the food processor and blend until you have a flour.
Add the coconut oil and blend until it comes together into a thick nut butter.
Then add the greek yoghurt and honey and mix. You’ll get a creamy, smooth butter which is absolutely delicious so try not to taste too much of it as there is just enough to cover the bottom layer!
Spread it over the bottom layer just like before and decorate however you like.
I love using the raw ingredients from the recipe to decorate so I sprinkled some toasted cashews, almond flakes and coconut flakes over the top.
Freeze for an hour or so and then slice and enjoy!
This recipe is Gluten Free and Paleo. To make it vegan, just leave out the yoghurt and add a dash of almond milk!
Store these in the fridge. They actually taste better the next day and they’re great to have lying around in the fridge as snacks!