Ingredients
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250g dates
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2 handful walnutsand almonds (optional)
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2 cans coconut milk
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400g smooth peanut butter
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35g Cadbury bourneville dark chocolate
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1 fresh strip of vanilla(or 3 drops of vanilla essence)
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2 tablespoons honey
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1/4 cup coconut oil
Directions
Instructions
- To make the base, blend the dates with walnuts (and almonds, optional)
- Pour the blended mix into the cake tray as a base and place in fridge (or preferably, freezer) for about 20-30 minutes for a faster effect to solidify, while you make the peanut butter cream filling.
- To make the cream filling, place peanut butter and coconut milk into the blender and whip with vanilla and honey
- Then pour the above mixture onto the base and place in freezer again for another 20-30 minutes.
- Melt the dark chocolate with coconut oil. Let cool and then pour over cream mixture, place in freezer or fridge and serve cool.
Tips:
- An hour before you start preparing your pie, place your cans of coconut milk in the fridge so that when you open the can the milk has solidified so that its not runny when you place in blender to whip. 😊
