Ingredients – Cookie Dough Layer
- ¾ C raw almonds
- ½ C shredded coconut
- 4 medjool dates
- 4 tbsp melted coconut oil
- 2 tbsp natural peanut butter
- 1 tbsp pure maple syrup
- 1 tsp vanilla
- pinch of salt
- 1/2 C dark chocolate chips
Ingredients – Coconut Layer
- ½ C coconut cream
- 1 C raw cashews
- ½ C melted coconut oil
- 1 tbsp rice malt syrup
- 2 tbsp maple syrup
Ingredients – Chocolate Drizzle
- 2 tbsp cacao powder
- 2 tbsp melted coconut oil
- 1 tsp vanilla
- 2 tbsp maple syrup
Method
- To prepare the cookie dough layer, firstly, place the almonds in a high-speed blender and blitz until a flour consistency is formed.
- Add in the shredded coconut, dates, coconut oil, peanut butter, maple syrup, vanilla and salt and blitz until well combined.
- Stir in the chocolate chips and then press down in a rectangular pan, lined with plastic glad wrap. Place in the freezer to set whilst preparing the coconut layer.
- In a high speed blender, add in all ingredients for the coconut layer and blend until well combined.
- Pour this mixture on top of the cookie dough layer and set in the freezer for at least 2 hours until solid.
- Once set, whisk together the chocolate drizzle ingredients until smooth.
- Drizzle this chocolate mixture over the top of the slice and place back into the freezer for 10 minutes.
- Once set, cut up into slices and enjoy! Best stored in the freezer.