For the base
1/2 cup ground almonds
1/2 cup shredded dry coconut
16 pitted Medjool dates
1 heaped tablespoon of cacao powder
1 tablespoon of melted coconut oil
For the filling
2 cups cacao butter
12 tablespoons of cacao powder
6 tablespoons of maple syrup
10 tablespoons of date syrup
1/4 cup minus 1 Tablespoon almond milk
How to Make
Simply place all the base ingredients into a food processor.
Pulse until a crumbly mixture forms.
Pour the base mixture into a lined cake tin and press down hard.
Leave in the freezer to set for 10 minutes.
Place all of the filling ingredients into a small pan over a low heat and stir until melted, ensuring not to bring it to the boil.
Once everything has melted, pour the filling over the base layer.
Place back in the fridge to set for 1-2 hours.