This divine blue coconut caramel slice by @thenourishedbite has fallen from the heavens to grace us mere mortals with its presence 🦋 To make this vegan slice of paradise, you’ll need: Base: 💙 1/2 cup shredded coconut 1/2 cup flax meal 1x heaped serving of vanilla protein powder Pinch salt 1-2 tbsp runny tahini 1 tbsp nut butter 1-2 tbsp pure maple syrup Dash of almond milk (gradually add) Caramel: 💙 5x medjool dates Splash of almond milk Pinch salt Toppings: Diced roasted almonds Blue Cheesecake: 💙 Thick part of light coconut milk (scoop out the white cream at the top of the can) A few heaped tbsp COYO Organic Natural Coconut Yoghurt 1 heaped tsp blue spirulina 1 tsp vanilla essence Chocolate: 💙 Dark chocolate melted Cacao nibs 👉 Method: 1. In a large mixing bowl, add all dry base ingredients and stir together. Gradually add milk to for a dough, knead with your hands 2. Line a small square baking dish, press dough to the bottom of dish 3. Blitz the caramel ingredients until smooth, a few chunks is nice 4. Top the base with caramel and sprinkle diced almonds on top for crunch 5. Blitz together cheesecake ingredients until smooth. Pour on top of the caramel 6. Place in the freezer for around 3 hours to set 7. Warm a sharpie knife and slice into squares. Top each slice with melted chocolate. Put back in the freezer for 10 minutes 8. Take out of the freezer and let defrost for 10 minutes then enjoy!