Ingredients for the crust:
Line a 8” square or round cake tin with baking paper.
Place the dried ingredients in a food processor and process until fine.
Add the oil and butter and blend until the dough sticks together.
Press into the tin and set in the fridge while you make the filling.
Ingredients for the filling:
1 cup of coconut yogurt
1 cup of coconut cream
1/2 cup of melted cacao butter
1 cup of coconut milk (room temperature)
1/4 cup maple syrup or any other liquid sweetener
Pour the all the ingredients except the cacao butter in a blender and blend until smooth.
Slowly drizzle in the cacao butter and blend for a minute.
Take out half of the filling and transfer to a bowl. Add chai spices (1/2 tsp of cinnamon, 1/2 tsp of ginger, 1/4 tsp of ground cloves) and mix to combine.
To the half still in the blender, add 2 tsp of golden milk blend and 1/2 tsp of turmeric powder. Blend and pour into a second bowl.
Alternate a tablespoon of each filling on the crust until it’s all covered.
Then with a long chopstick swirl around in a circular motion.
Set in the freezer for about an hour before taking the cake out to slice and enjoy!