Ingredients (Choose Organic where possible*)

• 1 cup Cashews, soaked and rinsed
• 1 cup frozen Blueberries
• 2 tablespoons coconut oil
• 300 grams 80% Dark Chocolate or make you own with Coconut Oil & Raw Cocao Powder

Optional

• 2 tablespoons honey/ rice malt syrup

Method

Place the cashews into a bowl and cover with water, leave to soak overnight or at least while you collect other ingredients.

Line a tin (approx. 20cm) with baking paper and set aside.

Then, strain the cashews and rinse thoroughly. Place them into your food processor an blitz at high speed until they form a creamy paste.

Add blueberries and coconut oil and continue to blitz until well combined.

Pour the mixture into prepared/ lined baking tin. Ensure mixture is levelled out.

Place into freezer to set, approx. 1 hour.

When ready, melt chocolate over the stove.

Whilst melting, remove the mixture from freezer and slice into squares.

Using a fork coat each side of the square in the melted chocolate and place back on to baking paper lined tray.

Once all have been completed place back into freezer.

The trick is to keep the mixture as cold as possible for them the set whilst coating them. If the mixture becomes to warm, place back in the freezer and start again.

Keep stored in freezer and remove for 30 seconds – 1 minute before eating to allow them to slightly soften! Perfect creaminess!