Creamy Cacao Coconut Slice

(RAW, VEGAN, RSF)

Soon to be your favourite guilt-free superfood treat! This Creamy Cacao Coconut Slice is absolutely delicious. Created by Nadia Eves, one of our favourite Instagram health cooks.

Ingredients

Base:

1/2c dates soaked and pitted

1/4c desiccated coconut

1/4c almond flour

1/4c buckwheat groats

1T Bioglan Cacao Powder

Pinch of himalayan sea salt

Coconut Layer:

1c soaked cashews

1/2c coconut milk

2T coconut butter

2T Bioglan Coconut oil

1T pure maple syrup

1t pure vanilla essence

1/2t Bioglan Maca Powder

1/4c chopped chocolate or cacao nibs

Chocolate Layer:

1/2c soaked cashews

1/2c coconut cream

2T Bioglan Cacao Powder

2T pure maple syrup

Method

Base:

-Place all ingredients in a high powered food processor and blend on high until mixture becomes sticky enough to hold it’s shape.

-Line tray with baking paper and place the mixture into the tray. Press down evenly and firmly. Place the tin in freezer and move on to the next layer.

Coconut Layer:

-Place all coconut layer ingredients into the food processor and blend on high for 2-5 minutes scraping down sides every so often.

-Add a little more coconut milk if it needs help blending. Continue to mix until smooth and creamy.

-Remove base layer from freezer and pour coconut layer on top. Place tray back into the freezer to harden.

Chocolate Layer:

-Repeat the coconut layer steps with the chocolate layer.

-Allow the coconut mixture to set then remove tray from freezer.

-Pour and spread chocolate layer on top of the coconut layer and freeze again.

Top with your fav vegan chocolate and store in freezer.