Ingredients

• 1/4 cup almonds
• 1/4 cup chopped dates
• 1/2 cup coconut cream
• 2 Tbsp Mayver’s Peanut and Coconut Spread
• 1 Tbsp maple syrup
• 1/2 tsp vanilla extract

Method

1. In a pulse blender, blend up the almonds into a coarse meal. Add the dates and pulse again until a moist crumb forms (when you press the mixture between your fingers, it should stay together)
2. Prepare a tray that will fit in your freezer. Place silicone moulds onto the tray.
3. Spoon an even amount of the almond date mix into each mould and press firmly to make sure it is flat. Set aside (not in the freezer)
4. In a small bowl, add all the other ingredients and whisk until mixture is uniform with no lumps.
5. Pour an even layer of the peanut and coconut mix into each mould.
6. Pop in the freezer until set! (1-2 hours)

This deeelish recipe was provided by the lovely @theeconomicfoodie