All the bounty lovers out there, this one is for you! This slice is big on coconut flavour. Made from three different forms of coconut delivers complex flavour and a rich, creamy texture. Think chocolate coconut fudge on top of a nutty, chewy 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.
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.
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.
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