AD/The slice is full of wholefoods and the star ingredients are raw cashews and brown rice syrup from Bin Inn Stonefields.

Feel free to improvise on the ingredients. I love it when my followers tell me they reckon it tastes better with a tweak!

Layer 1

3 tablespoons coconut oil (melted)

1/3 cup rice malt syrup

2 cups of raw cashews 

Teaspoon of cinnamon 

Grind of salt

Put the ingredients into a blender and combine. Tip: Put the ingredients into the blender in this order so the liquid ingredients are on the bottom which helps with blending. Then put this mixture into a lined tin. Pop it into the freezer while you do the next layer.

Layer 2

250ml of coconut cream

1/3 cup rice malt syrup

¾ coconut oil, melted

1/3 cup cacao butter, melted (if it is in small pieces then don’t worry about melting it as it will melt into the mixture quickly and blend, no problem)

2 tablespoons tahini

Grind of salt

1 teaspoon of cinnamon

2 teaspoons vanilla bean paste

1 cup raw cashews

2.5 cups of dates, pips removed (soften these in water 5 mins prior if they are not medjool dates and from a supermarket packet. Ps both taste good!

Place the liquid ingredients into the blender first – and then add the rest. Blitz until combined. Pour this onto the first layer and then pop into the freezer while you do the next layer.

Layer 3

¼ cup maple syrup

1 teaspoon vanilla paste

¼ cup maple syrup 

9 tablespoons water

100g cacao butter, melted

Grind of salt

¾  cup raw cashews

Mix in the blender and then pour this onto the slice. Pop it back into the freezer and then bring it out a few minutes before you want to serve it (so it’s a little easier to cut).

·     This recipe was sponsored by Bin Inn Stonefields 

Recipe by Rachel Grunwell: Wellness expert + speaker, author of the book Balance: Food, Health + Happiness, healthy recipe creator for Good Magazine, and proud ambassador for Bin Inn (stores nationwide that sell wholefoods, organics, and specialty foods like keto, dairy-free and allergen-free products etc).