The perfect slice for every Mum.

Bottom layer

1 cup cup dates, pitted, soaked in boiling water for 2 minutes and drained

1 cup cashews, raw or roasted - unsalted

1 cup coconut – dessicated, shredded or flakes

1/3 cup cacao powder

2 tbsp coconut oil  

1 tbsp maple syrup

pinch of salt

middle layer

1 cup frozen raspberries, thawed

2 tbsp chia seeds

top layer

100g dark chocolate

1 tbsp coconut oil

1 tbsp maple syrup

pinch of salt

1.
Mix the thawed raspberries and chia seeds together in a bowl. Set aside.
Continue to stir whilst making the base. 

2.
Add the drained dates, cashews, coconut, cacao, coconut oil, maple syrup and salt into a food processor and process until combined. You’ll know when it is ready when you can press some of the mixture together and it doesn’t fall apart. The best way to explain this is slightly moist but sticky.

3.
Pour the mixture into a lined square 14 x 14 cm cake tin/pan (or similar) and press down with your hands until compact and even.
4.
Pour the raspberry chia mix over the top, and spread evenly.
Pop in the fridge while you make the top layer.

5.
For the top layer. Melt the chocolate in a small bowl, whisk in the coconut oil, maple syrup and salt until combined. Pour over the slice, spreading evenly with a spatula. 

6.
Return the slice to the fridge for at least an hour or until the chocolate is set and cool. 

7.
Slice using a hot, sharp knife. To heat knife, run it under hot/boiling water.
It will help to not crack the chocolate.

8.
Store slice in the fridge for up to a month. 

Cut the slice before the chocolate fully sets to avoid any cracks. A warm knife helps too.
Run it under hot water and dry before slicing. Clean or wipe between slices.

The recipe called for regular pitted dates for ease. Have a bag in the pantry ready to go.
Medjool dates are great too – 8-10 would do the job!