Ingredients
Base10 mejool dates
1 cup almond meal
1.5 cups shredded coconut
2 tbs raw cacao powder
2 tbs rice malt syrup (a little more if you prefer it sweeter)
2 tbs chia seeds
pinch of sea salt
Filling
2 cups of frozen cherries, thawed and drained of excess liquid (can use fresh cherries if in season)
Juice of small lemon
1.5 tbs coconut oil
3 cups shredded coconut
1 tbs rice malt syrup
1 cup cashews (soaked for 4 hours)
1 tbs chia seeds
pinch of sea salt
Top
55g cacao butter
30g coconut oil
3 tbs agave nectar (more if your prefer it sweeter)
50g cacao powder, sifted
pinch of sea salt
Method
- To make the base: combine all base ingredients into a high-powered blender/food processor. Process until mixture is well combined and comes together.
- Press into lined 24cm baking tin. Refrigerate.
- To make filling: place all filling ingredients into a high-powered blender/food processor. Process until mixture is well combined and comes together.
- Press into tin on top of base mixture. Refrigerate.
- To make top: Bring a small amount of water to a simmer in a small pot.
- Put cacao butter and coconut oil in a glass bowl and place a glass bowl on top of the pot of water (ensure the bottom of the glass bowl does not touch the water). Stir gently with a metal spoon until cacao butter is melted.
- Whisk in agave nectar.
- Remove from heat. whisk in cacao powder and salt.
- Pour over filling and base. Refrigerate until set. Slice and serve.
