Crust
1 cup almonds
1 cup coconut shreds
¼ cup cocoa powder
½ cups dates (soaked)
1 tbsp maple syrup
Filling
1 cup raw cashews
2 tbsp maple syrup
1 tsp vanilla
¼ cup sea salt
¼ cup cocoa powder
1/3 cup coconut oil (melted)
2 tbsp water
Optional toppings: candied walnuts, coconut whip cream and/or chocolate sauce
Method Combine vinegar, cane sugar, peppercorn, thyme and sea salt in a pot and bring to a boil. Add peeled and quartered onions. Let it cool and store in fridge. Allow at least 24 hours before use to let onions absorb pickling solution.