Main INGREDIENTS
- Fruit
Ingredients
Method
Ingredients
For the base:
- 200g almonds
- 30g desiccated coconut
- 10 pitted dates
- 60g coconut oil, melted
For the middle layer:
- 45 pitted dates
- 10ml fresh lemon juice
- ¼ tsp ground cinnamon
- 140g almond butter
- 150g coconut oil
- 180g honey
- 1 tsp vanilla extract
- ¼ tsp pink salt
For the topping:
- 20g cacao powder
- 120ml coconut oil
- 60g honey
-
Method
-
1Combine all the base layer ingredients in a food processor, and pulse for 2 minutes or until they have a crumb-like texture. Press the base into a lightly greased 20cm x 20cm baking tray and place in the freezer to firm.
-
2Place all the middle layer ingredients in a food processor and blitz until silky and smooth. Pour the contents over the chilled base mix and spread evenly. Return to the freezer to set.
-
3In a bain-marie, mix the topping ingredients and melt until fully combined. Pour the mixture over the set middle layer and place in the fridge overnight before slicing into 25 x 4cm squares.
-
4Cook's Notes:Use the best form of raw cacao for the most intense chocolatey flavour.