This is what you need:

For the coconut layer:

1,5 cups dried shredded coconut

1/8 cup syrup (fx date or agave)

1/ 2 teasp vanilla

Pinch of salt

Add a little water, coconut oil or plant milk – if it won’t get creamy

For the Raspberry layer:

140 gram frozen raspberries

¼ cup cashew nuts

¼ cup soft dates

1 teasp lemon juice

A pinch of salt

For the chocolate layer:

½ cup cocoa powder

¼ cup coconut oil

2 tbsp syrup

½ teasp vanilla

A pinch of salt

And here are the instructions:

Mix ingredients for raspberry layer, set aside Mix ingredients for chocolate layer, set aside Blend the coconut cream ingredients until smooth – if not creamy enough, add a little liquid / coconut oil Put a layer of the coconut cream in small cupcake forms or a cake form and freeze for a few minutes Top it with the raspberry cream and freeze for about 10 minutes Top it with a chocolate layer, store it in the freezer Take photo, share on Instagram and enjoy! :-)