Ingredients :
Filling :
30g desiccated coconut
60 g cashews (soaked for 3hours)
2 tbsp almond butter
3 dates
3 tsp golden syrup
2 tsp water
1 tbsp of Tahini
Base :
6 digestive biscuits
14 dates
2 tsp of almond oil (usually that layer that sits on top of the almond butter jar)
Topping:
100g dark chocolate
Method:
Soak the cashew nuts in hot water and leave for 3 hours.
Take out a small cake tin for making fairy cakes. Add digestive biscuits, dates and almond oil into a blender and blend until firm. Divide the mixture evenly between the 12 sections and press down so the mixture covers the bottom. Once you have the bases smoothed, place in the fridge to cool for 30 minutes.
Drain the cashew nuts and add into a blender with desiccated coconut , almond butter, dates, golden syrup, water and tahini and blend till smooth. Remove the cake tin from the fridge and evenly distribute the next layer onto each base, then place this back into the fridge to cool for an hour.
Melt one bar of dark chocolate – you can do this by breaking it into pieces and microwaving it or placing it in a glass bowl over a saucepan of boiling water until it has melted. Once the chocolate has melted remove the raw bites from the cake tin and pour the melted chocolate over them equally. Smooth the chocolate out over the top and let them sit and cool before eating. You can place them back into the fridge and keep for a few days.
