Ingredients
Base
- 1 cup desiccated coconut
- 3/4 cup LSA mix (ground linseed, almond and pumpkin seed)
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 cup coconut oil
- 1 tbl rice malt syrup
- 1/4 cup almond spread
Filling
- 1/4 cup macadamia nuts
- 1/2 cup Almond milk
- 1/4 cup soaked dates
- 1 tbl 100% maple syrup
- Pinch of salt
Topping
- 1/4 cup coconut oil, slightly melted
- 2 tbl 100% maple syrup
- 3 heaped tbl pure cacao
Method
- Combine base ingredients in a food processor and set into a 20cm x 20cm tray. Place in the fridge for 1 hour.
- Prepare filling ingredients in a food processor until thick consistency and layer on top of base, set in the fridge for a further 2 hours.
- Lastly melt the coconut oil on the stove over low heat and slowly stir in all the other ingredients. When combined, pour on top of the filling and set in the fridge for an hour. Enjoy.
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