MAKES: 16 slices
PREPARATION TIME: 15 minutes
FREEZING TIME: 2 hours or refrigerate overnight
CALORIES PER SLICE: 170
200g dried dates
1 cup water
1/4 cup coconut oil
2 cups desiccated coconut
1 cup activated buckwheat grouts
1/2 cup sunflower seeds
1/4 cup chia seeds
1/4 black sesame seeds
1/4 cup pepitas
1 cup coconut oil, melted at room temperature
1/3 cup cacao powder
1/3 cup carob powder
1 tsp vanilla powder (or extract)
1 pinch sea salt
Line a 20 x 30 slice tin with non-stick paper and set it aside.
Add the dates and water to the saucepan and bring to a simmer over medium heat. Stir with a wooden spoon until the water is evaporated and you’re left with a caramel-coloured paste. This takes about 5 minutes.
Remove saucepan from the heat. Add the coconut oil and stir until melted and combined.
To the saucepan, add all remaining ‘Base’ ingredients. Mix with the wooden spoon to combine.
Press the mixture evenly into the lined slice tin, ensuring the corners are filled. Transfer to the freezer to set.
Meanwhile, in a small mixing bowl, combine all of the topping ingredients. Mix thoroughly.
Pour the chocolate topping over the slice and return to the freezer. Ensure it is sitting level so that the topping sets evenly.
Freeze for at least two hours, or refrigerate overnight before serving.