Base:
- 1 cup dried dates
- 1/2 cup of almonds
- 1 cup desiccated coconut
- 1/3 cup cocoa powder
- Pinch of sea salt
- 1 tsp vanilla extract
- 1 tbsp coconut oil
Icing
- 1 cup cashews or almonds (use desiccated coconut for nut free)
- 3 tbsp cocoa powder
- 3 tbsp virgin coconut oil
- Pinch of salt
- 2 tbsp maple syrup or honey
Method – base
- Place the almonds into a food processor and blitz until roughly grind
- Add the coconut, cocoa and sea salt and pulse to combine
- Drain the dates well then add to the processor along with the vanilla and coconut oil
- Blend for one minute until the mixture comes together
- Tip into a lined tray and press evenly. Chill in the freezer while making the icing
Method – icing
- Place the nuts into the processor and blend until fine
- Add the cocoa, coconut oil and salt, and blend while drizzling in the maple syrup until a smooth-ish icing is created.
- Spoon onto the base and spread out evenly
- Chill for three hours to set
- Cut into squares and store in an airtight container in the fridge. Keep chilled at all times.