Raw vegan bounty

BASE

1 cup almonds

I cup dessicated coconut 

2 Tbs rice malt syrup

3 Tbs coconut oil 

2 Tbs cacao powder

Blend almonds and coconut first, then add remaining ingredients. Blend until well combined and press into a lined cake tin.

MIDDLE

1 cup raw cashews (blended to a flour)

2 cups dessicated coconut 

3 Tbs coconut oil

2 Tbs rice malt syrup

1 tsp vanilla extract 

Blend cashews to a flour, then mix in coconut. Add the rest of the ingredients and blend until smooth. 

Pour over base and pop in the freezer to firm.

CHOCOLATE TOPPING

1/2 cup coconut oil 

3 Tbs raw cacao

2 Tbs rice malt syrup 

Blend and pour over coconut layer. Leave to set in the freezer over night.

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