INGREDIENTS
For the base:
- 1 cup buckwheat groats (sprouted is best – either buy or make yourself)
- 1 cup ground almonds
- ½ cup desiccated coconut
- ½ cup coconut oil, melted
- 1/2 cup rice malt syrup
- A pinch of Himalayan/sea salt
Filling:
- 2 ripe avocados
- 1 ripe banana
- 1 tablespoon Organic Burst Chlorella powder
- ½ cup rice malt syrup
- ½ cup coconut oil, melted
- 2 teaspoons peppermint extract
Topping:
- 1/4 cup coconut oil
- 1/4 cup rice malt syrup
- 1/4 raw cacao powder
METHOD
Base:⠀
- Combine all the ingredients together in a large mixing bowl and stir until well combined.⠀
- Line an 8x8 inch baking dish with baking paper and spread and press the mixture evenly over the bottom.⠀
- Place in the freezer to set while making the filling.⠀
Filling:⠀
- Place all the ingredients together in a high-speed blender or food processor until smooth and creamy.
- Take the base out of the fridge and pour the filling over the top evenly.⠀
- Move back to the freezer to set while making the topping.⠀
Topping:⠀
- Melt the coconut oil, rice malt syrup and cacao powder and whisk to combine.⠀
- Take the base and filling layers out of the fridge and pour over the chocolate topping.⠀
- Put back into the fridge to set for 20 minutes.⠀
- Once set, slice to serve.⠀
