• 300 grams of peanut butter
  • 150 grams of hazelnuts
  • 300 grams of Medjool dates
  • 2 tablespoons of coconut oil
  • 2 tablespoons of honey
  • 6 tablespoons of raw cacao
  • 1 pinch of sea salt
  • Fresh rasberries
  • Coconut Yoghurt


  1. Place all the ingredients into the food processor and blitz until fully combined. Scrape into a cake tin and place in the freezer for 1 hour then into the fridge until set.
  2. Slice up and enjoy with some fresh raspberries and yogurt. It will last for 2 weeks in the fridge.