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Ingredients
Base
- 1/2 cup dried dates pitted
- 1/2 cup cashews
- 3/4 cup boiling water
- 3/4 cup coconut flour
- 1/4 cup cacao powder
Centre
- 1.5 cups shredded coconut
- 1 cup frozen raspberries
- 1/4 cup coconut oil
- 2 tbsp maple syrup
Top
- 50 grams dark cooking chocolate 70% cocoa
- 2 tsp coconut oil
Ingredients
Base
Centre
Top
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Instructions
Base
- Soak dates and cashews in boiling water for 10-15 minutes.
- Place dates, cashews and water into food processor, add remaining base ingredients.
- Blitz on high for 1 minute until smooth.
- Pour mixture into the base of a lined 20x30cm baking tray.
- Press mixture down firmly, and then place in refrigerator to harden.
Centre
- Place coconut oil, maple and raspberries into small pot, simmer on low heat for 5 minutes.
- Add shredded coconut and mix well before pouring raspberry mixture on top of base.
- Spread mixture out evenly and return to refrigerator.
Top
- Melt dark chocolate and coconut oil together in a small bowl in the microwave on low heat.
- Drizzle chocolate over the slice and return to refrigerator for 1 hour before slicing.
- Slice into 12 pieces, storing in an airtight container in the fridge for up to 5 days.
Recipe Notes
190 calories per serve