Makes 24-26 pieces
Gluten free : Dairy Free : Vegan
1 cup cashews
1 1/2 cups shredded or desiccated coconut
170g coconut butter, warmed so it’s a bit runny (not oil)
1 tablespoon vanilla extract
3/4 cup coconut cream
2 tablespoons rice malt
Blend all the above together, then split in 2 portions. Press the Vanilla Layer into the base of a loaf tin lined with greaseproof paper.
In the other portion add about 2 shots espresso, 3 tablespoons raw cacao powder, 1teaspoon cinnamon and about another 1 tablespoon rice malt syrup and blitz together.
Press over the top of the vanilla layer then place in freezer to set!