• Base ingredients
  • 1 cup medjool dates, pitted
  • 1/3 cup cacao powder
  • 1/3 cup activated buckinis
  • 1 cup desiccated coconut
  • 1/3 cup rice malt syrup
  • Caramel Layer
  • 400ml canned coconut cream
  • 1 ½ cup medjool dates, pitted
  • 4 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup desiccated coconut
  • Chocolate topping
  • ¼ cup coconut cream
  • ½ cup rice malt syrup
  • ½ cup cacao powder
  • ¼ cup coconut oil
  • 1 tsp vanilla extract
  • Whipped Coconut Cream
  • 200ml canned coconut cream
  • 3 tbsp maple syrup
  • ½ cup chopped peanuts


  1. Base
  2. To make the base, add the base ingredients to a high-speed blender or food processor and blend until it resembles fine crumbs and sticks together when pressed. Spoon mixture into a lined loaf pan (25 x 13 x 8cm), lined with baking paper and press down with the back of a spoon. Place in the freezer to set.
  3. Mint Layer
  4. You’ll be making two different mint layers. Add all the ingredients to a high speed blender and blend until smooth and creamy. Pour the cream over the base and let sit in the freezer (about an hour). Please note, the food gel is optional. If you want a more a natural alternative to the food gel, you can use ½ tsp of spirulina in the light green layer and 1 tsp of spirulina to the dark shade of green.
  5. Chocolate Layer
  6. Put everything in the high-speed blender and blend until smooth. Pour the cream over the mint cream layer and place in the freezer for a few hours (about 2- 3 hours) to set. Remove from the tin, slice straight away. Dust with cocoa powder before serving! Store in an airtight container in the refrigerator for 3- 4 days.