BASE
1 cup macadamias (or cashews, pumpkin seeds etc!)
1 cup shredded coconut
2 tbs cacao powder
3 tbs coconut oil
FILLING
1 cup cashews (soak for at least 2 hours)
1 1/2 cups coconut milk
1/2 cup coconut oil
10 medjool dates (pitted)
1 tsp vanilla
3 tbs cacao powder
CRUNCH
1 cup nuts (I used mostly pecans & a few macadamias)
some coconut sugar
CHOC TOPPING
1/2 cup coconut oil
1/2 cup cacao powder
2 tbs cashew spread (or any nut butter/spread)
1. Line a large loaf tin with baking paper (could use any sort of large tin)
2. Preheat oven to 180c and place nuts (crunch layer) on a baking tray and sprinkle lightly with coconut sugar. Place in the oven for about 10-15 minutes until they have a nutty aroma.
3. Process all base ingredients in a food processor/blender until combined. Press into the bottom of the tin and place in the freezer.
4. Drain cashews and place all ingredients EXCEPT CACAO POWDER into the food processor/blender and process/blend until smooth.
5. Pour around 1/2 of the mixture onto the base layer and then sprinkle your nuts (crunch layer) on top. Place back in the freezer
6. Now add the cacao powder to the remaining mixture and blend/process until combined. I then put this into the fridge while I waited for the previous layer to set a little longer before I layered it on top - about 15 minutes.
7. Lastly mix together the chocolate topping ingredients, make sure they are combined well and pour over your slice. I poured it over while still in the tin (make sure you quickly even it out before it sets!) but you could remove the slice from the tin (once set) and drizzle the chocolate over too.
8. Slice up with a warm knife once completely set.
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