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  • 1 cup almond meal

  • 1 cup desiccated coconut

  • 2 tablespoons honey*

  • 3 tablespoons cacao or cocoa

  • 1 tablespoon coconut cream

  • pinch of salt


  • 6 tablespoons cashew butter

  • 1 tablespoon honey*

  • 3 tablespoons maple syrup

  • 4 tablespoons coconut oil, liquid

  • 3 tablespoons coconut cream

  • 1 teaspoon vanilla extract

  • pinch of salt


  • 6 tablespoons cacao or cocoa powder

  • 4 tablespoons coconut oil, liquid

  • 2 tablespoons maple syrup

Line a square 20cm tin with baking paper overhanging the sides for easy removal. Place the base ingredients into your processor and blend at high speed until the mixture resembles a fine, sticky crumb. Press the mixture firmly into the base of your prepared tin and set aside. Place the ingredients for the middle layer into your processor and blend at medium speed until the mixture is smooth and well combined. Try to avoid over blending. Pour the mixture over your base and place in the fridge to set. Once set mix together the ingredients for your chocolate topping and pour the topping over your slice, spreading it out to cover the middle layer. Place the slice in the fridge to set. Serve. Eat and enjoy! *you can use rice malt syrup if you prefer. notes –

  • I place the slice into the freezer for 20 minutes prior to slicing. Once sliced this can be stored and served straight from the fridge or freezer, it will not be stable at room temperature.

  • When making the chocolate topping ensure the coconut oil is not heated, you may even find it helpful to add the oil once tablespoon at a time.

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