There really is nothing like the combination of Raspberries and Chocolate is there? It's kind of naughty meets nice, or maybe it's just that combination of the fresh, acidic berries meeting the rich, bitter moreishness of the cacao. Who cares anyway, it tastes might fine and that will do me!

 

 

BASE: 
1 Cup sprouted and dried Buckwheat
1 Cup Desiccated Coconut
1 Cup Macadamias
1 Cup Medjool Dates
1 TBSP Cacao Powder
1/2 teaspoon Vanilla Powder
Pinch salt

Whizz up in a food processor, adding the dates one at a time until the mixture comes together but is not too sticky. 

FILLING:

3 Cups soaked Cashews (or flesh of 2 Young Thai Coconuts- reduce to 1.5 cups cashews) 
1 Cup Almond Milk
1 teaspoon Vanilla Bean Powder
¾ Cup Coconut Nectar
¾ Cup Coconut Oil (melted)

Blend and then remove half from the blender and set aside (if you're lucky enough to have a blender with two jugs like I do, pop it in there ready for the second filling) . Add the following to the remaining filling:

3 Tablespoons Cacao Powder
1 Tablespoon Coconut Nectar

Blend and pour onto the rolling till about half way up the tin.Place in freezer for at least an hour.

To the other half of the filling add:

1/4 cup Lemon Juice
1/2 cup Frozen Raspberries

Blend and pour into the frozen cacao portion.

Top with Freeze Dried Raspberries and Cacao Nibs.