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!
Ingredients:
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)
Instructions:
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.