Heavenly Chocolate Slice

Guilt-free decadence is here.
No need to make any silly New Year’s resolutions like not eating any chocolate!

Ingredients

For the base

• 1 cup raw almonds

• 1 cup raw cashews

• 5 Medjool dates

• A pinch of sea salt

• 4 tablespoons (80ml) melted coconut oil

For the coconut layer

• 2 cups desiccated coconut

• 6 tablespoons melted coconut paste*

For the chocolate layer

• 5 tablespoons (100ml) coconut oil

• 15g cacao butter

• 5 tablespoons (100ml) maple syrup

• 3 tablespoons raw cacao powder

• A pinch of sea salt

• 1/3 cup coconut milk

• 1/2 teaspoon vanilla essence

*Coconut paste is coconut flesh ground into a creamy paste. Loving Earth make a beautiful one, though other brands are available too. Place jar in a pot of boiling water and continue to heat on the stove until nice and creamy and easy to stir.

Method

To make the base, place the almonds, cashews, dates and sea salt in a food processor and process to combine Add the coconut oil and process very briefly, just to combine.
Transfer the mix into a baking dish (roughly 25cm x 25 cm in size). Distribute evenly across the dish and press down gently to create a base. It’s important not to make the base compacted. Keep it t a little crumbly by gently ruffling the surface as this will help to ‘catch’ the next layer.
Give the food processor a quick wipe.

To make the coconut layer, place both ingredients into the food processor and process until well combined, a good minute or so. Use a spatula to evenly spread across the base, and then press down firmly (I like beat it with the back of a small measuring cup).

To make the chocolate layer, gently warm the coconut oil, cacao butter and maple syrup in a double boiler (stainless steel bowl over a pot half filled with water on a gentle boil). Once the cacao butter has melted, add in the cacao powder and sea salt, stirring well to get rid of any lumps. Add the coconut milk and vanilla essence and stir through. You now have a beautiful, runny chocolate sauce.
Remove bowl from heat and allow the chocolate sauce to slightly cool and slightly thicken from a runny consistency to a smoother, creamier consistency. Take care not to let it cool to much as it won’t be runny enough to pour. Pour over the coconut layer and evenly distribute across by jigging the dish around. Allow the chocolate layer to cool completely, cover with cling wrap and refrigerate until set.

The slice will keep happily in the fridge for a week, if not a little longer.

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