INGREDIENTS FOR THE BASE
1 cup cashews
10 medjool dates, pitted
2 tbsp raw cacao
METHOD
Blitz cashews in food processor until they become fine crumbs. Add dates and cacao and pulse until the mixture becomes sticky to touch. Press firmly into the bottom of a
rectangular baking tray lined with baking paper so you can
easily pull it all out once set.
INGREDIENTS FOR THE COCONUT LAYER
2 c shredded coconut
10 medjool dates, pitted
1/4 c plus 2 tbsp coconut oil, melted
2 heaped tbsp hazelnut meal
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 c coconut water
Pinch Himalayan salt
METHOD
In a food processor, blend dates adding water slowly until it forms a thick paste (you may not need all the water). Add remaining ingredients and process until combined. Press onto base and refrigerate while you prepare the chocolate topping.
INGREDIENTS FOR CHOCOLATE TOPPING
1/4 c coconut nectar
1/2 c cacao
3 tbsp coconut oil, melted
2 tbsp water
METHOD
Whisk or blend until well combined. Pour onto coconut layer and refrigerate until set. Once the chocolate has set, the slice can be cut into bite sized portions ans stored in an airtight container in the fridge.