1 cup desiccated coconut (100 grams)
1 cup almonds
1/4 cup cacao or cocoa (25 grams)
2 tablespoons honey or maple syrup*(50 grams)
1 tablespoon coconut cream (20 grams)
pinch of salt
1/2 cup cashew butter (125 grams)
1/4 cup honey*(80 grams)
1/3 cup coconut oil, melted (70 grams)
2 tablespoons coconut cream (40 grams)
1 teaspoon natural peppermint extract
6 tablespoons cacao or cocoa powder
4 tablespoons coconut oil, liquid
2 tablespoons maple syrup
OR dairy free choc nibbs
Line a square 20cm tin with baking paper overhanging the sides for easy removal.
Place the base ingredients into your processor and blend at high speed until the mixture resembles a fine, sticky crumb. Press the mixture firmly into the base of your prepared tin.
To make the middle layer add the cashews, honey/MS, coconut oil and coconut cream to your processor and blend until smooth and well combined. Add the extract and mix to combine. Pour the mixture over your base and place the slice into the fridge or freezer to set. Once the middle layer has set make the chocolate for the top.
To make the chocolate topping mix the ingredients until they are well combined and spread the mixture evenly over your slice. Place in the fridge or freezer to set.
Slice. Serve. Eat and enjoy.