Ingredients
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Base
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130 g unsalted Cashew
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8 Medjool Dates
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1 teaspoon Vanilla Bean
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1 tablespoon Coconut Oil
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2½ tablespoons raw Cacao Nibs
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Cherry Filling
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135 g unsalted Cashew
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100 g desiccated Coconut
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½ cup (125 ml) light Coconut Milk
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160 g frozen Cherries
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2½ tablespoons pure Maple Syrup
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Chocolate Layer
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45 g raw Cacao Powder
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75 g Coconut Oil
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70 ml pure Maple Syrup
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Shredded or desiccated Coconut
Directions
Make sure that you thaw the frozen cherries completely for this slice. You can do this on a plate with some paper towel to help soak up the excess water.
Steps
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1
Done
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Line a 25 cm x 16 cm slice tin with cling film. |
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2
Done
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To make the base, place the cashews in a food processor and process until crumbly. Add the dates, vanilla, coconut oil and cacao nibs and process until well combined. The mixture should be a little sticky. If it is too thick, add 1–2 tablespoons of water. |
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3
Done
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Using wet hands, press the mixture into the lined tin and place in the freezer to set while you make the cherry filling. |
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4
Done
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To make the cherry filling, place the cashews in a food processor and process until crumbly. With the motor running, gradually add the coconut, coconut milk, cherries and maple syrup and process until smooth. Ensure that you scrape down the side of the bowl occasionally. |
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5
Done
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Pour the cherry filling over the base and return to the freezer for 30 minutes while you make the chocolate layer. |
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6
Done
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To make the chocolate layer, whisk the cacao powder, coconut oil and maple syrup together in a bowl. |
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7
Done
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Pour the chocolate layer over the cherry filling and sprinkle over the coconut. |
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8
Done
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Place the tin in the freezer for 30 minutes to set, then cut into bars and serve. |
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9
Done
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Store in an airtight container in the refrigerator for up to 10 days. |
