1 1/2 cups of raw cashews (soaked for at least 30min)
1 cup desiccated coconut
1 tablespoon raw honey
1/3 cup coconut cream
1 vanilla bean scraped
Strawberry jam (homemade or store bought. We made some strawberry chia jam)
Chocolate (you can use a good quality store bought one or this one)
1/4 cup coconut oil
1/4 cup maple syrup
1/2 cup raw cocao
1 cup shredded coconut
Blend together the cashews, desiccated coconut, raw honey, coconut cream and vanilla bean in a high speed blender or thermomix. Press half of the mixture into a greased small square dish. Spread some strawberry jam on top and then press the other half of the mixture on top. Place in the freezer to firm up.
To make the chocolate blend the coconut oil, maple syrup and cocoa together. If the weather is cool, you may need to warm it slightly over a bowl of warm water.
Remove the raw cakes from the freezer and cut into small squares. Dip the cakes into chocolate and then into the shredded coconut. Place on a plate and pop in the freezer to set.