• 1 cup shredded coconut
  • 1 cup cashews, soaked overnight and drained
  • 1/4 cup coconut milk (canned)
  • 1/4 cup coconut oil
  • 1/3 cup pistachios chopped
  • 1/3 cup dried cranberries (unsweetened)
  • 1 tbs. maple syrup or raw honey
  •  1 tsp. vanilla extract


  1. Whiz the cashews, shredded coconut, coconut oil, coconut milk, vanilla and maple syrup in a food processor until very smooth
  2.    Transfer mixture in to a bowl.
  3.  Add the pistachios, cranberries and mix well.
  4.  Press in to a 20 x 20 cm silicone or lined tin and place into the freezer for about 2 hours or until firm.
  5.  Cut into squares and store in the fridge.