Vegan Coconut & Cashew Desserts

If you're loco for coco like us, you'll love these easy-to-make mini desserts topped with our NEWLY LAUNCHED M:LK CHOC BARS!


For the base:

4 x TBS ground almonds 

2 x TBS desiccated coconut 

2 x tsp maple syrup

1.5 x tsp coconut oil 


For the filling layer: 

1/2 cup cashews soaked overnight or in boiled water for about an hour

1 x TBS coconut oil 

1/4 cup coconut cream (the thicker part of a can of coconut milk) 

1 x TBS maple syrup

Dash of salt


For the topping layer: 

1 x TBS almond Butter 

1 x LoveRaw M:LK CHOC BAR (any flavour)



Mix the ingredients for the base together and press into any silicone moulds/cupcake cases that you have to hand. In a Nutribullet (or equivalent) blend together the filling ingredients. Pour the filling over the base, but hold back about 1/3 of the mixture. Stir in 1 x TBS of almond butter to the remaining filling and pour over the middle layer. Add one piece of LoveRaw M:LK CHOC cut in half on top of each dessert. Freeze overnight or for a few hours until firm. If you fancy it, melt some of the leftover chocolate and drizzle on top (that's if you haven't munched it already!)

Serves 4 depending on the size of your moulds. 




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