For the base:

handful of dates (soaked in water for approx 30 mins)

200 grams of mixed nuts (I have used walnuts, brazil nuts, cashews and hazelnuts)

1 table spoon of unsweetened cacao

1 tea spoon of vanilla extract

splash of rice milk

For the blueberry layer

approx 200g of frozen blueberries

2 table spoons of maple syrup

1 tea spoon of melted coconut oil

200 mls of rice milk

For the coffee layer

200g of cashews (soaked for minimum 3 hours)

200 mls of rice milk

2 tea spoons of coffee extract

1 tea spoon of vanilla extract

2 table spoons of maple syrup

3 table spoons of desiccated coconut


For the base – blend all of the ingredients together in a high speed blended. Depending on your blended you may need to blend the nuts first, then add dates etc. Make sure all the ingredients are paste like consistency. Line up a small tray with a baking parchment and spread the paste evenly, it should be approx 4 mm thick. Place it in the freezer.

Next prepare your blueberry layer. Again, mix all of the blueberry layer ingredients in the high speed blender until the mixture is smooth. Spread the mix over your base layer and place in the freezer for at least 45 minutes until it sets before you prepare your coffee layer.

Once the blueberry layer is more or less set, prepare your top coffee layer.

Mix all of the coffee layer ingredients together and blend in a high speed blended. Pour the mixture over the blueberry layer. Place in the freezer for minimum of a few hours (best overnight)

Once the entire dessert has set, cut into small pieces and decorate with fruit and mint.