For the filling, pulse everything in a magimix for 15 seconds. Not too long as we want broken not pulverised nuts. The nut butter is the secret ingredient to help hold it all together instead of using fattening syrup or dairy butter.
Taste to make your tail wag. If desired, add a smidgeon of agave or honey, and crunchy crystal sea flakes.
Line a small shallow dish or plastic lunchbox with cling film. Press the mixture down firmly with a metal spoon or finger tips to about 1 inch in depth. It should stick together. If it doesn’t, add more nut butter or press harder into the mould. Freeze for 20 mins.
In the meantime, get going on the topping. You could easily melt dark chocolate over. However, we recommend you try our own caramelly carob topping as a change and healthier alternative. Instant chicory granules (good old coffee substitute) or grated nutmeg adds a bit of depth if you like a spiced aftermath.
On the lowest heat, melt everything together, whisking to thicken the nut butter into the liquid.
The coconut oil helps set the topping as it solidifies at room temperature. Coconut oil is a fantastic addition to your pantry because it does not hydrogenate upon heating, unlike other oils. It has strong anti-fungal and anti-bacterial properties also, assisting your wee eco system and immune function.
Pour this beauty over your nut filling, and return to freezer until set. When ready, best stored in fridge or stomach.
It also freezes for weeks at a time and defrosts naturally in 5-10 mins (handy for unexpected guests and mid-night munchies!)