VEGAN PROBIOTIC CARAMEL S L ICE

Base

½ cup desiccated coconut 1½ cups Cathedral Cove Naturals Cherry, Cacao

Paleo Cereal ¼ cup dried dates, soaked for 15 minutes in warm

water to soften 2 tablespoons raw organic coconut oil

Filling

1 cup Cathedral Cove Naturals Coconut Yoghurt 1 cup raw cashews, soaked overnight ½ cup dried dates, soaked for 15 minutes in warm

water to soften pinch Himalayan sea salt

Topping

150g good- quality vegan dark chocolate

Line a square baking tray or container with baking paper. To make the base, combine all the ingredients in a food processor and blend until everything is combined. The mixture should be able to come together easily. Place the base mixture into the baking tray and press down firmly. Transfer to the freezer while you make the filling.

To make the filling, combine all the ingredients in a high-speed blender and blend until smooth. Pour the filling on top of the base layer and return to the freezer to allow it to set overnight or for 4-6 hours.

Once this layer has set melt the dark chocolate and pour it over the caramel layer before returning to the freezer to set for another hour. Prior to serving place the slice in the fridge for a couple of hours to allow it to soften. Makes 12 slices