Ingredients for a 17 cake mould size
Crust:
1 cup almonds
½ cup pecan nuts
5 fresh dates
3 prunes
3 tsp licorice root powder / licorice root extract powder
1 tsp vanilla extract
1 tsp anise powder
½ tsp sea salt
Filling:
1 cup cashew nuts (soaked for 1–3 hours)
1 cup coconut milk (room temperature)
6 tbsp coconut syrup or raw organic honey
1 tsp tamari soy sauce
1 cup raw cocoa powder
pinch of sea salt
5 tbsp cocoa butter (melted)
5 tbsp coconut oil (melted)
Chocolate Licorice Sauce:
2 tbsp coconut oil (melted)
2 tbsp raw cocoa powder
2 tbsp licorice root powder or licorice root extract powder
½ tsp vanilla powder
2 tbsp coconut syrup (or maple syrup)
tiny pinch of sea salt
Read the Instructions here