1 cup/120graw cashewssoaked overnight, rinsed, and drained
1 cup/90g Desiccated Coconut
1/4 cup/60g Smooth Peanut butter
1/3 cup/60g Natvia Sweetener
1/4 cup/60mlCoconut water
1 tspCoconut essence
1 tspVanilla Extract
Chocolate Coconut Cream Topping
1 tin/ Creamchilled and scoop out thick cream part only
1/4 cup/27g Natvia Icing mix
1-2 tbsp/7-14g Cacao Powder
Starting with the Base, blitz the nuts with the coconut flour until crumbed. Add the other ingredients and process again. Next, press into the base of silicon molds with fingers and put in the freezer while you make the filling.
Moving on to the Filling, blend all ingredients until smooth and then spoon on top of bases and freeze overnight.
Lastly the Chocolate Coconut Cream Topping, blend all ingredients with electric mixer until fluffy.