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INGREDIENTS

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THE CRUST
• Dates 1cup (pitted presoaked 15min)
• Raw Almonds 1/2 cup
• Raw Walnuts 1/2 cups
• Coconut oil 1tbs cups (melted)
• Vanilla extract 1/2 tsp
• Pinch of Vanilla powder
• Pinch of Himalayan pink salt

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PROCESS

• Blend all in a food processor by pressing pulse slowly and gradually until you get semi smooth texture.
• When ready, divide the mixture in three equal portions.
• Form a ball and place it in the middle of bottom of your glass.
• Start pressing down with your fingers to make it evenly flat.
• Place it in the refrigerator.

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FILLING
• Raw Cashews 1 cup (presoaked for 6 hours)
• Coconut cream 1 cup (for best results use Thai brand)
• Vanilla extract 1/2 tsp
• Maple Syrup ¼ cup
• Pinch of Himalayan Pink Salt

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PROCESS
• Blend all in a food processor by pressing pulse slowly and gradually first, and then on full speed until you get completely smooth texture.
• Divide the mixture into three equal portions and fill your glasses.
• When ready, place it into refrigerator for half hour.

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CHOCOLATE EDGE
• Dark Chocolate ½ cup (melted)
• Coconut milk 1tbs
• Maple syrup ¼ cup
• Squeeze bottle

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PROCESS

• Blend all with a whisk.
• Fill your squeeze bottle.
• Before you start creating the edge, test your bottle first by squeezing above paper towel or dish of your choice.
• When ready, gently create a ring along the edge of the glass. It doesn’t have to be perfect.
• To add more drips, pour more chocolate randomly around the ring.
• Place it into a freezer for 15 min.
• Decorate with your favorite fruits before serving.

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Note: This dessert must be stored in a refrigerator.