Ingredients
Crust
- 2 1/4 cups (180g) finely shredded coconut, unsweetened
- 3 tbsp* (60ml) cacao powder
- 1 tsp vanilla bean powder
- 1 1/2 cups (360g) medjool dates, pitted
- Pinch pink salt
Filling
- 1 cup (168g) cacao butter, grated
- 1/2 cup (50g) cacao powder
- 1/4 cup (80g) raw agave nectar
- 400ml coconut milk
- 1/4 tsp vanilla bean powder
- 1/64 tsp pink salt, finely ground
Topping
- 2 squares of your favourite raw vegan chocolate
Method
Crust
- Put shredded coconut, cacao powder, vanilla and salt into a food processor and pulse briefly to mix.
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Full Method : Click Here