Ingredients

Base

• 2/3 cups of almond meal
• 1/3 cups of coconut flour
• 2 Tbsp coconut oil
• 2 Tbsp rice malt syrup
• 1 Tbsp cacao powder
• 1 Tbsp coconut milk or water

Coconut Center

• 3 cups of shredded coconut
• 3 Tbsp coconut milk
• 2 Tbsp coconut oil
• 2 Tbsp rice malt syrup

Chocolate Topping

• 2 Tbsp coconut oil
• 2 Tbsp rice malt syrup
• 1 Tbsp cacao powder
• 1 Tbsp Mayver’s Almond, Coconut and Cacao Spread

Method

1. Combine base ingredients and stir well until mixture is sticky.
2. Line a regular square cake tin with baking paper and press base into pan until relatively flat. Refrigerate.
3. Put ingredients in blender or processor and leave until mixture is sticky and combined well. You may need to stop, scrape the sides and turn back on for best results. Repeat if necessary. Pour over base and freeze.
4. Stir together chocolate ingredients until smooth. No heat required. Use a fork to dissolve any coconut oil chunks.
5. Pour chocolate mixture over the slice and spread evenly. Refrigerate and cut into 16-20 slices when firm.

This yummy vegan recipe was provided by the lovely @pretendhealthfreak