Supplies
- 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
Steps
- 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.
- Slice up and enjoy with some fresh raspberries and yogurt. It will last for 2 weeks in the fridge.