1 1/2 cups of nuts/seeds of your choice (we used a mixture of almonds and hazelnuts)
1 cup of coconut chips/shredded coconut
6 x medjool dates (you can use normal dried dates just soak them in some hot water first to soften)
1 heaped tbs of Raw Extra Virgin Coconut Oil
1 tbs of Raw Cacao Powder
1/2 teaspoon sea salt
1 x jar of Cacao Bean Coconut Yoghurt
50g of Cacao Butter
1/4 cup of Raw Cacao Powder
1 1/2 tbs of coconut nectar or sweetener of choice
Firstly line a cake tin with baking paper.
To make the base add all the ingredients into a food processor and blend until everything is combined, the mixture should be able to come together easily.
Add the mixture to the cake tin and press down firmly.
You can then top this layer with the jar of cacao bean coconut yoghurt.
Transfer to the freezer to allow to set for at least two- three hours
Meanwhile melt the topping ingredients in a small saucepan until it resembles the consistency of melted chocolate (alternatively you can melt 85 or 90% dark chocolate).
Pour over the chocolate layer and allow to set in the freezer for another hour.
We also topped this with some freeze dried raspberries.
Prior to serving the cake place it in the fridge for a couple of hours to allow it to soften.