Serves: 12–16

Preparation time: 20 minutes 

Freeze time: 4 hours



For the base

• 12 medjool dates (pitted)

• 1 cup raw cashews

• ⅓ cup raw cacao powder

• 2 tbsp coconut oil, softened


For the raspberry layer

• 2 cups fresh raspberries (other fruits can be used, but raspberries are best)

• ⅔ cup raw cashews

• 4 tbsp shredded coconut

• 3 tbsp maple syrup, add extra to taste if needed

• 1 tbsp coconut oil, softened


For the chocolate ganache topping

• 80g 100 per cent chocolate

• ⅓ cup maple syrup

• 3 tbsp coconut cream

• 3–4 drops of vanilla extract


Place all of the base ingredients in a food processor and blitz until a sticky mixture forms. Press the mixture into a greaseproof paper-lined tin or tray approximately 20 x 15cm and place in the freezer. Place all the raspberry layer ingredients into
a food processor and blitz until combined. Add to the top of the base layer and return to the freezer. Melt the chocolate in a bowl over hot water, then add the maple syrup, vanilla extract and coconut cream and combine until smooth. Pour over the raspberry layer and freeze. Slice once frozen and store in the freezer or fridge.

Recipe courtesy of Kate Phillips, photographed by Jo Denison