Chocolate, coconut and date slab

Name: Chocolate, coconut and date slab
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Ingredients: 650 gm pitted fresh dates, coarsely chopped; 110 gm raw cacao powder; 1 tbsp rice malt syrup; 250 gm coconut oil, softened; 45 gm desiccated coconut; Toasted coconut flakes, to serve; 200 gm dark chocolate (85%-90% cocoa solids), finely chopped; 400 ml coconut cream; 1½ tbsp rice malt syrup

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Prep Time: 15 minutes

Cook Time: 2 minutes

Total: 17 minutes

Servings: 12

Author : Lisa Featherby

chocolate coconut dates

Ingredients

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650 gm pitted fresh dates, coarsely chopped110 gm raw cacao powder1 tbsp rice malt syrup250 gm coconut oil, softened45 gm desiccated coconutToasted coconut flakes, to serve200 gm dark chocolate (85%-90% cocoa solids), finely chopped400 ml coconut cream1½ tbsp rice malt syrup

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Instructions

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Step 1

Line a 22cm square cake tin with baking paper, allowing paper to overhang edges. Process ingredients in a food processor until smooth, press firmly into base of tin and refrigerate until semi-firm and chilled (1-2 hours).

Step 2

Meanwhile, for ganache, place chocolate in a heatproof bowl. Bring coconut cream and syrup to the boil in a saucepan, then pour cream over chocolate and stir until melted. Pour ganache over date mixture, spread evenly with a spatula, then chill until firm (1 hour).

Step 3

Lift slab from tin, scatter with coconut flakes and a little sea salt and cut into 12 squares. Slab will keep refrigerated in an airtight container for a week.