Place all the ingredients in a blender and blend until you have a smooth mixture. You may need to scrape the sides down a couple of times before you get a smooth, velvety consistency. If you have nut allergies you can substitute with sunflower seed butter

Place in individual containers in the fridge - wait for a couple of hours before serving

Serve with a dollop of coconut yoghurt (we used Coyo) and spoon over some Raspberry Chia Seed Jam and a few nuts or seeds for some texture (we used pecan nuts)