Raw Coconut Slice

Base

• 1/2 cup cashews
• 1/2 cup almonds
• 1/2 cup flaked coconut
• 1 cup medjool dates (about 10 dates)

Filling

• 1 cup cashews, softened
• 1 cup desiccated coconut
• 2 Tbsp Pureharvest Coco Quench,
• 1/3 cup Pureharvest Organic Rice Syrup,
• 1 tsp vanilla

Topping

• 60 g coconut oil
• 40 g cacao powder
• 3 Tbsp Pureharvest Organic Rice Syrup

Base
Place all the base ingredients in a food processor and blitz into a coarse crumb, 1-2 minutes. Press the mixture into the base of a lined 20X20 baking dish and place in the fridge while you prepare the filling.

Filling
Soften the cashews by soaking them in boiling water for about 10 minutes. Place all ingredients in a food processor and blitz until smooth and all big lumps gone. It will resemble a paste like texture. Spoon onto the base and smooth out with a spatula. Place into the freezer to set slightly before pouring on the chocolate layer.

Topping
Melt the coconut oil in a saucepan. Remove from the heat and add the rice malt syrup and stir to combine. Whisk in the cacao powder until smooth and silky. Pour over the top of the slice. Place back in fridge until set.

Transfer to the freezer to set completely, minimum 2 hours. Take out 10 minutes before you cut into squares.

Store in the freezer and take out about 10 minutes before serving.