1/2 cup cashews 1/2 cup oats 1/2 cup desiccated coconut 7 medjool dates 1/2 tbsp coconut oil 1 tbsp chia seeds 1 1/2 cups cashews 3/4 cup coconut cream or coconut yoghurt
1/4 cup @naturesfarmersea Ginger Ninja Sea Moss Gel 1/4 cup cacao powder 2 tbsp melted cacao butter 1/4 cup maple syrup
1/4 cup fi ltered water 2 tsp vanilla bean powder 1/4 tsp Himalayan salt
How to make: Combine all ingredients for the base in a high power blender and blend until smooth.
Press into the base of a greased and lined square spring form cake tin and set aside while you make the chocolate-ginger layer.
Combine all ingredients in a high power blender, blend until smooth (this takes a few minutes). Spoon on top of the base and place in freezer for 3-4 hours or overnight. Allow to thaw before serving and drizzle with melted chocolate (optional).