Bountylicious Slice

Chocolate and coconut are a match made in flavour heaven. Containing no refined sugar, this dairy-free slice makes a wonderful afternoon snack due to the satiating effects of the coconut and cashews, as both contain beneficial fats. It’s also delicious without the chocolate topping if you’d prefer it this way. For a caffeine-free version or for young children, try replacing the cacao powder with carob powder.

Makes 16-20 slices.

Ingredients

• Base:8 Medjool dates, pitted and roughly chopped

• 3 cups desiccated coconut

• ⅓ cup coconut oil, melted

• 1 cup cashew nut flour (made from blending 1 cup raw cashews to achieve a meal-like consistency)

• 1 teaspoon vanilla bean paste

• 1 tablespoon filtered water

• pinch of salt

Chocolate topping:100g cacao butter, melted

• 30g cacao powder

• ¼ cup maple syrup

• pinch of salt

Method

1. Place all the ingredients for the base in a food processor or blender and pulse until just combined (do not over-blend—the mixture should be slightly sticky).

2. Line a 20 × 20cm tin with greaseproof paper. Spoon the mixture into the tin and using wet hands spread it out as evenly as possible. Place in the freezer for about 10 minutes.

3. To make the topping, gently heat the butter Stir in the cacao powder, salt and maple syrup and mix until well combined. Pour over the chilled base, then place in the fridge for 10 minutes to set.