Ingredients

For the Peanut & Quinoa puff base

• 2 Tbsp cold-pressed coconut oil
• 10 fresh soft dates, pitted
• 1 cup Mayver’s Peanut Butter
• 1/2 cup pumpkin seeds
• 1 cup puffed quinoa
• 1/2 cup raw almonds
• Coarsely chopped a pinch of Himalayan rock salt

For the cacao topping

• 1/2 cup coconut oil
• 1/4 cup raw cacao powder
• 1/4 cup brown rice syrup

Method

1. Line a baking tray with baking paper and set aside.
2. Boil about 1 cup of water and in a bowl add the de-pitted dates and pour the boiling water over to allow to become soft. Soak for 10 minutes, drain & mash with a fork.
3. In a medium sized saucepan add the coconut oil, dates & nut butter. Combine all together and then remove from the heat.
4. Next, quickly add the quinoa puffs, pumpkin seeds and pinch of salt. Stir to combine all together. Pour into baking tray and place in freezer.
5. To make the Cacao topping, heat the rice malt syrup in a saucepan then add the coconut oil and allow to melt. Next add the cacao and bring all ingredients together.
6. Remove base from freezer and pour over cacao topping making sure it is even. Add some shredded coconut on top and place back in the freezer to set.

This fantastic vegan and gluten-free recipe is from @green_brick_road_health