First, prepare the cereal according to the instructions at the website and set it aside to cool.
When the cereal has cooled, grind it with a grinder.
If you don't have one, you can also use a blender.
That’s what I normally use, since it works much faster.
Put the ground cereal in a bowl, add the vegetable butter and the date mass.
Mix together.
When it has come together to a moldable consistency, put wax paper in a baking tray and press the mass evenly across it.
Soak the cashew nuts in hot water for about half an hour.
After half an hour, drain the water from the cashew nuts.
Then - with the exception of the dark chocolate - blend together all the ingredients until it has a creamy consistency.
Cut the dark chocolate into small pieces with a knife and mix with the cream by hand.
Put the resulting cream on the base and put it in the fridge until you make the top.
Cut the chocolate into small pieces with a knife.
Melt the chocolate pieces, cocoa powder and date mass in coconut milk.
Mix at max. speed 6 until you get a creamy consistency.
Pour this over the cream and put it back in the fridge.
After the chocolate has solidified, cut it into cubes.