INGREDIENTS
1 cup chopped cacao butter
3/4 cup coconut oil
1/2 cup cacao powder
1 tablespoon maca powder
1 tablespoon lucuma powder
6 tablespoons of Canadian maple syrup
1 teaspoon vanilla bean
dash of salt
OPTIONAL FILLINGS:
Cherry Ripe: 200g Glacé cherries blended with a tablespoon of melted margarine, 1/4 cup sugar, mixed with 1 cup shredded coconut and red colouring
Bounty: Toast 200g cashews and 150g coconut before throwing in food processor to make butter and layering this with the choc mix and semi-moist coconut
Ferrero Roche: Toasted and chopped hazelnuts
Minty Aero: Peppermint essence, 200g cashews, dash of water, maple syrup and green colouring
METHOD
In a large bowl sitting in hot water add 1 cup chopped cacao butter and 3/4 cup coconut oil together to melt until it is completely translucent.
Next, add 1/2 cup cacao powder, 6 tablespoons of maple syrup, 1 teaspoon vanilla bean, salt, 1 tablespoon maca and 1 tablespoon Lucuma powder and stir.
Layer this with filling of choice, adding each layer to your container/ice cube tray and freezing for 10 minutes before the next.