KOJA Christmas: Cherry & Raspberry Ice-Cream Slice


- 1 cup of raw cashews, unsalted
- 1 cup of pitted dates
- 1 tbsp of cacao powder
- 1 tbsp of sweetener of your choice - we used rice malt syrup
- 1 tbsp of coconut oil 

- 1 cup of raw cashews, unsalted and soaked 
- 1 cup fresh or frozen cherries (if frozen, ensure the cherries are thawed) 
- 1/2 cup of raspberries 
- 1 banana 
- Juice of 1 lemon
- 2 tbsp of sweetener of your choice 
- 1 tsp of vanilla extract 

- 100g of chocolate, melted 

1. Line a baking tray with baking paper, set aside.
2. Combine the base ingredients in a high speed blender or food processor. If the mixture appears too crumbly, add a dash of water. 
3. Press the base into the lined baking tray and pop it into the fridge while you make the middle layer. 
4. To make the middle layer, combine all of the ingredients in the same food processor or blender (ensuring it has been cleaned of course). If the cashews aren't soaked properly they may take a while to blitz. 
5. Pour the middle layer over the base and set in the freezer for 1 hour. 
6. Melt the chocolate and pour it over the slice. You'll have to work relatively quick here to avoid the chocolate instantly setting.
7. Set the slice in the fridge for ~4 hours and then slice it into mini 'ice-cream' bars. Keep the bars in an airtight container in the freezer.