The sweet coconut 


Ingredients for the base:

  • 8 medjool dates

  • 2 cups of coconut shredded coconut

  • half a cup of chickpeas (i used organic canned ones) 

Ingredients for middle layer:

  • 1/2 cup of coconut cream

  • 5 medjool dates

  • 2 table spoon maple syrup

  • 1 tea spoon coconut oil 

  • 1/2 tahini paste 

Ingredients for top layer:

  • half a cup of dairy free chocolate (i used sweet williams baking chocolate chips)


first you add all the ingredients for the BASE layer into a food processor until it's almost dough like. Then you put baking paper over you baking tin and press dough evenly into bottom of tin. (I just use a round baking tin)

then you add the ingredients for the MIDDLE layer into your food processor until it is very creamy. This might take a couple of minutes. Then pour over the top of your base layer and spread evenly. Then pop your cake tray in the freezer for 30 - 45 minutes.

Once your raw treat has set, melt 80 grams of vegan chocolate and pour over for the final layer. Set in fridge for 10 minutes and it's ready to eat :)