OLA CHOCOLATE COCONUT PEANUT BUTTER LAYE R S LI C E

Base: ¾ cup almonds ½ cup Ola roasted cacao nibs ½ cup shredded coconut 15 pitted dates 2 tablespoons of honey or agave syrup 1½ tablespoons coconut oil 1 tablespoon almond milk or water Cashew, Coconut Layer: 1 cup cashews, soaked in water for

at least half an hour ½ cup shredded coconut 1½ tablespoons honey or agave syrup 1½ tablespoons coconut oil 1 tablespoon almond milk or water Caramel/Nut Butter Layer: 1½ cups pitted dates ½ cup cashews, soaked in water for

at least half hour 2 tablespoons peanut butter 1 teaspoon vanilla powder ½ teaspoon sea salt Chocolate Layer: 90g 100 per cent pure cacao Cacaoccino

bar, broken into pieces 2 tablespoons coconut oil 3 tablespoons honey or agave ½ teaspoon vanilla powder a pinch of salt

Start by soaking both lots of cashew nuts for half an hour then drain. Line a 20cm square cake tin with baking paper.

Base: In a food processor, blend almonds and cacao nibs then add remaining ingredients and blend for a cohesive and sticky mixture. Firmly and evenly press mixture into cake tin. Place in the freezer while you make the next layer. Cashew/Coconut Layer:

Blend all ingredients in a food processor until smooth. Remove tin from freezer and spread with the Cashew/Coconut Layer. Return tin to freezer while making the next layer. Caramel/Nut Butter Layer:

Blend all ingredients into cohesive mixture. Add this layer to tin and return to freezer. Chocolate Layer:

Melt Cacaoccino chocolate and coconut oil in a double boiler (metal bowl set over a pot of simmering water). Add the remaining ingredients and whisk together. Pour into tin and spread evenly. Place back in freezer to set for at least 1 hour.

Cut into desired slices, and store in and serve straight from the freezer.

Makes 12 to 24 pieces