Liquorice allsorts have always been a little bit overrated- they often sit neglected at the bottom of the lolly-bag. In extreme makeover form, we’ve given the age-old treat a clean-eating-yoga-doing-superfood-eating upgrade. It’s allsorts of fun.

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1 cup almonds
1 cup fresh coconut
Half a cup raw cocao powder
1 cup fresh dates
1 tbsp coconut oil

2 cups unsalted cashews
3 tbsp rice bran syrup or maple syrup
1 punnet fresh strawberries (frozen raspberries or combination)
1 cup coconut cream

1 cup unsalted cashews
1 and a half tbsp ricebran syrup or maple syrup
1 bunch fresh mint
Half a cup coconut cream

-Prepare a loaf tin by lining it in plastic wrap
-For the chocolate base layer, place almonds in a food processor and blend until a coarse meal is formed
-Add coconut and cocao powder and blend until meal is formed
-Slowly add (with food processor running) fresh dates, one by one, until mixture begins to form together. Add coconut oil
-Press chocolate base into the bottom of the loaf tin and place in the freezer
-For the strawberry layers, place cashews in a food processor until a butter consistency is formed (this will take 4-5 minutes)
-Add rice bran syrup, strawberries and coconut cream and blend until smooth consistency
-Place half of the mixture on top of the chocolate base and freeze for 10 minutes
-For the mint layer, follow the same steps as the strawberry layer, adding mint instead of the strawberries with the coconut cream and syrup
-Allow 10 minutes for each layer to set in between new layer. Freeze the finished product for 2 hours or overnight
-Cut into large squares with a sharp knife


Tabatha Turner

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