150g cashews, soaked in hot water, then rinsed and drained
1 tbs cashew butter
1 tsp vanilla bean paste
2 tbs Natvia
¼ cup coconut oil, melted
¼ cup cacao powder
Combine the topping ingredients in a bowl and then place on a lined baking tray. Bake in an oven heated to 180C for 10-12 minutes, until golden brown. Break up into crumbs
Combine the toffee ingredients in a food processor and blitz until combined. Smooth into a lined loaf tin and place in the freezer.
Wipe clean the food processor and then blitz together the ingredients for the vanilla layer. Smooth on top of the toffee layer and then freeze for 1 hour.
Whisk together the melted coconut oil and cacao powder until smooth. Slice your frozen toffee and vanilla into 12-16 squares and dip in the chocolate. Place on greaseproof paper to set, sprinkling biscuit bits over the top before it dries. Keep chilled.