Base:
250g Oats
100g Buckwheat Flour
2 tbsp Cacao Powder
4 tbsp melted Coconut Oil
4 tbsp of coffee using CafePod Supercharger Espresso Nespresso® Compatible Pods
100g Peanut Butter
250g Dates
Filling:
250g Cashews, soaked for at least 4 hours
200g Dates
50g Cacao Powder
1 tsp vanilla essence
pinch of salt
6 tps Coconut Oil
5 tbsp of black coffee using CafePod Supercharger Espresso Nespresso® Compatible Pods ( + a tablespoon extra if needed)
Chocolate Filling:
8 Coconut Collaborative Chocolate Pots
Fresh summer berries