Ingredients

Raw biscuit base

1 x Cup cashews

1/2 x Cup roasted almonds

1 x Cup raw medjool dates

1/4 x Cup almond meal

1 x tsp Vanilla bean extract

Coconut Layer

2 x Cup desiccated coconut

1/4 x Cup coconut cream

1/2 x Cup Cell Squared coconut butter (melted)

1/4 x Cup coconut oil

1/4 x Cup maple syrup

Chocolate layer

1/2 x Cup coconut oil

1/2 x Cup Cell Squared cacao

1/4 x Cup maple syrup (add more if you like it sweeter)

Method

Biscuit Base

1. In your food processor add all the ingredients for the base and pulse. Be sure not to over pulse it as you still want it to be crunchy. Pulse it enough until it is sticky and combines together.

2. Press down the mixture evenly into your 20 x 20 brownie tray. If you are not using a silicone tray be sure to line the tray with baking paper. This will make it easy to remove once set.

3. Add the base to the freezer while you prep the coconut layer.

    

Coconut Layer

1. Rinse out your food processor then add all the ingredients for your coconut layer and pulse. You will want to pulse it until it is smooth and creamy.

2. Remove the tray from the freezer and evenly pour in the coconut mixture. Place it back in the freezer to set. Leave it for approximately 10-15 minutes before adding the chocolate layer.

    

Chocolate Layer

1. Add the coconut oil in a mixing bowl and in the microwave for 30 minutes or until completely melted.

2. Once melted, add the cacao and maple syrup until well combined.

3. Remove the mixture from the freezer and evenly pour over the chocolate layer.

4. To set, leave the slice in the freezer for at least 5 hours or overnight.

5. Once the mixture is set, remove it from the tray and slice up into serving size pieces. Best stored in a container in the freezer.