• 2/3 c oats
• 2/3 c desiccated coconut (or coconut flour)
• 2/3 c sprouted buckwheat (almonds, cashews or oats)
• 1/2 c dates
• 1/2 c sultanas
• 5 tbsp coconut oil melted
• 4 tbsp water
• 1 tbsp vanilla extract
• 1/4 tsp sea salt

• 1 c peanut butter crunchy and salted
• 1/4 c coconut oil melted
• 2 tbsp liquid sweetener (brown rice syrup, coconut nectar or maple syrup)
• 1 tsp vanilla extract
• pinch of sea salt

• 1/3 c cacao powder
• 1/4 c coconut oil melted
• 2 tbsp cacao nibs
• 1 tbsp liquid sweetener (brown rice syrup, coconut nectar or maple syrup)
• 1/4 tbsp cacao butter melted
• 1 tsp vanilla extract or 1/2 tsp vanilla powder
• 1/2 c roasted peanuts
• 1/3 c cacao nibs
• pinch of sea salt

Biscuit Base

1. In a food processor / blender blend all ingredients (minus the dates) until finely chopped. Add the dates and blend until you can press the mix together in your fingers and it sticks (if not, add a dash of water). Press mixture into a lined baking tin and cover the bottom.

Filling

1. Place all ingredients in a blender and blend until smooth and creamy. Pour mixture on top of the base and place in the freezer for 20 minutes or until it's firm to touch.

Toppings

1. Blend all topping ingredients (minus the roasted peanuts and cacao nibs) until creamy. Pour mixture inside the base and sprinkle roasted peanuts or cacao nibs on top. Place in the fridge overnight or in the freezer for 2 hours. Enjoy!