3 cups coconut milk powder
2 cups water or plant milk (almond, soy, coconut)
4T instant coffee brewed in 1/3 cup boiling water
1t vanilla extract
3T coconut oil
1/4 tsp salt
1/2 cup date syrup
Chopped dates or date-paste caramel swirl (date paste, water, 1T coconut oil)
Chunks of raw vegan chocolate-caramel-crunch
Chunks of raw coconut chocolate
Combine water and coconut milk powder until a thick creme has formed. In a bowl, mix the coconut creme, coffee, coconut oil, vanilla extract, salt and date syrup. If the syrup is more of a thick paste than a syrup, add a little water and heat it up in the microwave for 30 seconds to soften. Pour into a rectangular dish. Refrigerate for 30 minutes.
For the caramel swirl, heat date paste with a little water and the coconut oil. Mix through refrigerated coconut mix, along with other add-ins. Return to freezer. Let set for a few hours, until firm.
When you want to eat it, leave it our for around 15 minutes to get nice and soft. Enjoy with some vegan biscuits and more date caramel on top! I also LOVE to add a drizzle of tahini for some extra decadence.
Raw coconut chocolate:
1 cup coconut oil
1 cup cocoa or cacao powder
1 cup coconut milk powder
1/2 cup thick date paste, warmed in the microwave to soften.
Mix all ingredients. Pour into a shallow rectangular dish and place in freezer to set.