*1 cup ditted dates
*1 cup rolled oats.. can use gluten free
*1/2 cup desiccated coconut
*1 Tbs cacao nibs
*1 Tbs coconut oil
*1 cup soft medjool dates (soaked in hot water for 15 minutes)
*2 Tbs coconut oil
*1/2 cup coconut milk.. or any milk
*1 Tbs Mix n Matcha
*1/2 cup full fat coconut milk
*3/4 cup dark vegan chocolate or 70% dark chocolate
*1 Tbsp almond butter
*2 Tbsp coconut oil
*2 tsp vanilla extract
*1/4 cup maple syrup
Blend all the ingredients for the base together until they sick together.
Press the mixture down into 4 mini tart bases. Place in the freezer to set.
Drain the soaked dates. Puree until smooth..Add all the other ingredients and blend together until they are mixed well.. Spread onto the crust and place back into the freezer.
Heat coconut milk until it’s just about to bubble..Add the chocolate and whisk to melt. Then add the rest of the ingredient and mix well. . Pour onto the matcha layer..Tap the pan to spread evenly.
Freeze for a few hours until set.
For the coconut topping add 1/2tsp of matcha powder to some coconut and mix it through. Store in the freezer.