GF:SF:DF:V:VG

 Makes 12 bars

FILLING:

1 cup cashews

1 cup strawberries

1 teaspoon beetroot powder

1/2 cup coconut shredded

1/4 cup coconut cream

2 teaspoons vanilla bean paste

1/4 cup coconut nectar

1/2 cup coconut oil, melted

CHOCOLATE COATING:

1/2 cup coconut oil

1/2 cup raw cacao powder

2 tablespoons coconut nectar

pinch sea salt

Place cashews, strawberries, beetroot powder, coconut, natural yoghurt, vanilla and coconut nectar in blender and blend until uniform in texture and a lovely bright green colour. Add coconut oil and blitz until smooth consistency. Pour into small loaf tin lined with baking paper and place in freezer to set for 2 hours. Just prior to removing filling from freezer prepare the chocolate coating. In a small saucepan gently melt the coconut oil over a very low heat (you don’t want to heat the oil, just melt it). Whisk in raw cacao powder, coconut nectar and sea salt. Remove filling from freezer and cut into bars. Do an initial chocolate coating and place on rack (best to put a sheet of baking paper underneath the rack to catch the chocolate drips), then aim for another coat or more of chocolate, depending on how big you decide to cut the pieces. Place back in the freezer on baking paper in a container to set. Remove form freezer 5 minutes before eating to allow to soften slightly. Store in freezer up to 2 weeks.