| Prep Time | 30 minutes |
| Servings | serves |
Ingredients
- 85 grams Almond Meal lightly toasted, 3/4 cup
- 65 grams Desiccated Coconut lightly toasted, 3/4 cup
- 2 tablespoons Coconut Flour
- 1 1/2 tablespoon Cacao Powder
- pinch Sea Salt
- 60 ml Maple Syrup 1/4 cup
- 2 tablespoons Coconut Oil
Coconut Filling
- 260 grams Shredded Coconut 4 cups
- 160 ml Coconut Milk 2/3 cup
- 60 grams Coconut Oil 1/4 cup
- 80 ml Maple Syrup 1/3 cup
- 1/2 teaspoon Vanilla Bean Paste
Cacao Topping
- 50 grams Cacao Powder 1/2 cup
- 80 ml Coconut Oil 1/3 cup
- 80 ml Maple Syrup 1/3 cup
- pinch Sea Salt
Ingredients
Coconut Filling
Cacao Topping
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Instructions
- Grease the base and sides of a 26 x 16cm (base measurement) slice pan. Line with baking paper, allowing the paper to overhang the long sides of the pan.
- Process the almond meal, coconut, coconut flour, cacao, salt, maple syrup and oil until a sticky mixture comes together. Transfer to the prepared pan and use a spatula or straight-sided glass to smooth the surface. Place in the fridge for 1 hour or until firm.
For the Coconut Filling:
- Place all the ingredients in the bowl of a food processor. Process, scraping down the side occasionally, until smooth and combined. Spread over chilled base and use a spatula to smooth the surface. Place in the fridge for 2 hours or until firm.
For the Topping:
- Place all the ingredients in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Pour over the coconut filling. Smooth the surface. Place in the fridge for 2 hours or until set.
- Remove the slice from pan and use a sharp knife to cut it into 18 pieces. Store in an airtight container in the fridge for up to 1 week.
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