Ingredients (serves 12)

• TAHINI BASE
• 2 cups raw almonds
• 2 cups shredded coconut
• 4 tbs pure maple syrup
• 1/4 cup Mayver’s Tahini
• 1/4 cup runny coconut oil
• FOR THE CHERRY ICE-CREAM CENTRE
• 500g organic frozen cherries pitted
• 500g organic frozen strawberries
• 1/4 cup chia seeds
• 1/4 cup shredded coconut
• FOR THE CRUNCHY CHOC TOP
• 1 Jar Mayver’s Almond, Coconut and Cacao Spread
• 1/4 cup runny coconut oil
• 3/4 cup raw almonds
• 3/4 cup activated buckwheat
• 1/4 cup pure maple syrup

Method

1. Line a large square baking tin with baking paper and coconut oil. Using a high-speed food processor blend all the ingredients for the Tahini Base until crumbly. Squash and flatten into the tin. Use a spatula or pastry scraper to flatten it out nicely. Place in the freezer to harden.
2. Clean your food processor. Blend all ingredients for the cherry ice cream centre until smooth. Layer on top of the base and place again in the freezer to harden.
3. Clean your food processor and blend all the ingredients for the crunchy Chocolate top including Mayver’s Almond, Coconut and Cacao Spread and layer on top and flatten out well, and place in the freezer to harden for at least an hour or overnight.
4. Remove and carefully turnout onto a chopping board. Use a hot knife to slice into portions. Keeps in the fridge or freezer.

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This delish and wholesome recipe was developed by @wholeremedy.