Ingredients:
1/2 cup almonds
1/3 cup peanuts
1/3 cup dates
1 teaspoon coconut milk
1/2 cup almond milk
1-1/4 cup cashews, soaked
1/2 cup peanut butter
1/3 cup agave
1 tablespoon vanilla
1/2 cup cacao
1/2 cup coconut oil
Combine almonds, peanuts, dates, and coconut milk in a blender and pulse until grainy and soft. Press into the bottom of springform pan.
Combine remaining ingredients in a blender and puree until smooth. Pour over the crust.
Freeze for a couple of hours then refrigerate overnight before serving.
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