This is – quite simply – epic / easy / delicious AND (most importantly) sugarrr free! Excuse the modesty…




200g Brazil Nuts

50g Cashew Butter

65g Coconut Cream

1tsp Cinnamon


75g Raw Chocolate (99%/100%)

1 tin Coconut Milk (400g)

1tbsp Rice Malt Syrup

1tbsp Cashew Butter

50g Coconut Cream


  • In a blender, add the Brazil nuts and blitz for a minute
  • Add remaining base ingredients to blender & mix until well combined, then set into a lose-bottomed tin, spreading evenly with the back of a spoon
  • Set this in the fridge whilst you make the filling
  • In a saucepan, add the Chocolate (broken into pieces), 4tbsp of the Coconut milk, the Syrup and Cashew Butter. On a low heat let the Chocolate melt, it will melt quite quickly so only heat for a minute or two – stirring continuously
  • Remove and add in the remaining Coconut Milk and the Coconut Cream
  • Put the mixture on top of the nut base and set in the fridge for at least 4 hours
  • Sprinkle with anything you’d like – we used a little Raspberry Dust, Ground Pistachios & some sliced Strawberries

Serves: 8/10