*cadbury Boost* vegan style


1 cup of raw nuts

1/2 cup dissicated coconut 

2 TBS cacao powder

1 Tbs rice malt syrup 

2 Tbs coconut oil


1.5 cups medjool dates

1 Tbs any nut butter 

2 Tbs coconut oil 


1 jar niulife caramel spread

2 Tbs cacao powder

100mls coconut cream


1/4 cup coconut flour

1 Tbs rice malt syrup

1 Tbs coconut oil


1/2 cup coconut oil

2 Tbs cacao powder

2 Tbs rice malt syrup

START first with making the biscuit pieces. Mix all ingredients together and roll into pea sized balls. Bake in the oven at 17p°c for 5 minutes. Remove and set aside. 

For the base..

Blend nuts until a fine meal. Then add cacao and blend, then the rest of the ingredients. Press into moulds or baking tin and pop in the freezer.

For the caramel..

Blend dates into a paste. And the rest of the ingredients and blend. Devide mixture in two. Spread one half over base and pop back into the freezer. 

For the chocolate center..

Blend all chocolate layer ingredients and pour over Caramel layer. 

Sprinkle biscuit pieces into the chocolate layer. Pop in the freezer for 30 minutes to firm.

Once firm, spread the remaining caramel layer on top. Back in the freezer to firm.

Raw Chocolate Top

Whizz all ingredients together and pour on top. Set in freezer overnight before slicing


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