Nutrition balance score
Unbalanced
Glycemic Index
38
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories670.1 kcal (34%)
Total Fat57.4 g (82%)
Carbs40.7 g (16%)
Sugars25.6 g (28%)
Protein7 g (14%)
Sodium65.2 mg (3%)
Fiber7.9 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Base
Coconut layer
¼ cupcoconut oil
melted
1 cupcoconut milk
canned milk
2 tablespoonsmaple syrup
1 teaspoonvanilla extract
¼ teaspoonsea salt
3 cupsshredded coconut
Chocolate layer
Instructions
Base
Step 1
Mix the cashews, almond meal, coconut oil and maple syrup until they resemble crumbs. Spoon mixture into a lined square baking tin (20x20cm) and smooth with the back of a spoon. Place in the freezer while you make the coconut layer.
Coconut layer
Step 2
Add the melted coconut oil and coconut milk to a medium size bowl and whisk to combine well ensuring there is no separation between the oil and milk. Next, add the maple syrup, vanilla extract and sea salt and mix well. Then, add the shredded coconut and mix until well combined. Pour over the base, smooth with the back of a spoon and place back into the freezer while you make the chocolate layer.
Chocolate layer
Step 3
Melt the coconut oil in a saucepan on low heat. Once melted, remove from heat and add the maple syrup, whisking briskly until well combined. Then add the cacao powder, stirring until well mixed through. Pour the chocolate on top of the coconut layer and make sure it is evenly spread. Place back into the freezer and let it set completely. Ensure that all layers are frozen which may take 3-4 hours.
Slice and store
Step 4
Remove from the tin, slice straight away and store in an airtight container in the freezer.
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