• 1 cup almonds
  • 6 medjool dates
  • 1/2 cup desiccated coconut
  • 2 tbsp coconut oil
  • 1 tsp vanilla powder

Blend in processor until ingredients form a dough consistency.

Spread evening over the base of a square baking tin. Place in freezer until filling is made.


  • 2 avocados
  • 1 1/2 cups coconut cream (if using cans – 2 cans kept in fridge – use and scoop out the cream
    on top.)
  • 1/2 cup honey, coconut nectar, agave or maple syrup
  • juice of 2 limes

Blend all ingredients except coconut cream until smooth then add cream and blend again until combined.

Pour on top of base and place in freezer. Put into fridge for 1 hour before serving.


Lime slices and Sprinkle with cacao nibs before placing in freezer to set.

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