Base
1 cup almond meal
3 tbs rice malt syrup
1 tsp vanilla bean or extract
pinch Himalayan salt
Berry Filling
3 cup shredded coconut
3 tbs coconut water
1 cup mixed berries
1 medium ripe banana
1/2 cup rice malt syrup
1 tsp vanilla bean or extract
pinch Himalayan salt
Chocolate Topping
1/4 cup raw cacao powder
1/4 cup rice malt syrup
1/3 cup coconut oil
1. Place all base ingredients into a food processor. Blend to a crumble. In a square 23cm pop up tin press crust along the base. Pop in freezer while you make the filling.
2. Place all filling ingredients (apart from the berries) into high speed food processor. Blend for a few minutes then scrape excess ingredients from the sides & add mixed berries. Blend for a further minute.
3. Remove tin with the crust from freezer & place filling mix over the top. Press until mixture is evenly spread into the tin. Place in freezer while you make to choc topping.
4. For topping in a dry bowl whisk together all 3 ingredients until you have a runny chocolate consistency. Pour over the top of the slice & set in freezer for about 3 hours or until firm.
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