Makes around 8 cups

Base: 1 cup dates
1/2 cup peanut butter
1/4 cup cacao powder
1/4 cup Nature’s Charm evaporated coconut milk

Filling:
8 tbsp Nature’s Charm coconut butterscotch sauce

Ganache:
70g raw chocolate
1/4 cup Nature’s Charm evaporated coconut milk

To make the base, place the ingredients in a food processor and whizz them together until they form a smooth and sticky mixture. Press this into mini cake moulds (or you can use cake cases in a muffin tray), then spoon 1 tablespoon of the coconut butterscotch sauce into each cup.

To make the ganache, melt your chocolate in a bowl over a saucepan with an inch of water in on a low heat, until melted, then stir in the evaporated coconut milk. Spoon the ganache on top of the butterscotch layer and place the cups in the fridge for an hour to set, then enjoy! Store in the fridge, or freeze for upto two months!

Love, Mrs H xx