Servings: 1

● 7 dates (50 g) ● 7 dates (50 g)
● 3 Tbsp (25 g) almonds ● 3 Tbsp (25 g) almonds
● ¼ cup (20 g) shredded coconut ● ¼ cup (20 g) shredded coconut
● 1 Tbsp (16 g) peanut butter ● 1 Tbsp (16 g) peanut butter
● 1 oz (28 g) dark chocolate ● 1 oz (28 g) dark chocolate
● ½ tsp vanilla ● ½ tsp vanilla

1. Soak dates and almonds in water for 20 mins.
2. Blend dates, almonds, coconut and vanilla in a food processor until smooth.
3. Line cake tin with parchment paper and pour mixture into lined cake tin. Press the mixture
into the tin with your hands so that it is not loose.
4. Place cake tin in freezer for 15 mins. Spread peanut butter on top of mixture and place cake tin
back into the freezer for 15 more mins.
5. Melt chocolate and pour over peanut butter. Place cake tin into freezer for another 15 mins.
6. Cut into bite-sized pieces and serve cold.

Store in freezer.  Store in freezer.
Nutrition Facts (for one serving):  Nutrition Facts (for one serving):
Calories 340, protein 7 g, carbs 31.9 g, fat 22.8 g.  Calories 340, protein 7 g, carbs 31.9 g, fat 22.8 g.