For the Base
½ cup dried desiccated coconut
½ cup activated almonds
¹⁄³ cup cashews
¼ cup pitted dates
⅛ tsp vanilla bean powder or ¼ tsp vanilla extract
pinch of sea salt
1 tbsp melted cold-pressed coconut oil
For the Caramel
½ cup cashews, soaked for 2–4 hours
1 cup pitted Medjool dates
¹⁄³ cup melted cold-pressed coconut oil
½ cup sweetener (organic maple, coconut nectar or raw agave)
1 tsp vanilla bean powder
pinch of sea salt
For the Chocolate
⅛ cup cacao butter
¼ cup cold-pressed coconut oil
1 tbsp liquid sweetener (organic maple or coconut nectar)
¹⁄³ cup cacao powder
pinch of sea salt
½ tsp vanilla bean powder or 1 tsp vanilla extract
To finish
2 tsp sea salt crystals (Maldon salt works well)
Choose the sweetener that you like best: organic maple, raw agave and brown rice syrup all work well here.

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Blend desiccated coconut into flour using your food processor, and set aside. Place almonds and cashews in the food processor and blend to an almost couscous-like texture, then add dates and blend until well combined and slightly sticky.

Add remaining ingredients, including coconut flour, and pulse a few times until combined. The mixture should hold together well. Add 1–2 teaspoons of water if the mixture is too dry and crumbly.

Line a tin or container with plastic wrap, allowing it to hang over the edges. Press base mixture evenly and firmly into the bottom of the tin or container, then place in the fridge while you make the rest of the slice.


Combine all ingredients in a food processor and blend until smooth and creamy. Pour over the base, cover with plastic wrap and cool in the fridge for about 2 hours or until firm. You can make the chocolate towards the end of this time.


Place cacao butter and coconut oil in a heatproof bowl set over another bowl or a saucepan containing very hot water, and allow to melt. Be very careful not to let any water get into the top bowl.

Once melted, add sweetener and mix together gently, keeping the bowl over the hot water, then add the cacao powder, salt and vanilla and mix again. Keep stirring gently until the mixture is well combined – at least 10 minutes. The temperature should stay at around 41°C for a smooth, consistent chocolate that won’t separate. You may need to add more hot water to your water bowl if it cools down. Pour chocolate over caramel layer, spreading well.

To finish, allow to set in the fridge for 5 minutes, until chocolate is half set, then sprinkle with salt crystals. Cover with plastic wrap and refrigerate for at least 4 hours before serving.

To serve, take the tin or container out of the fridge and leave at room temperature for 5 minutes. Submerge a sharp knife into hot water for 1 minute, dry it and cut the slab into 12 pieces.

Will keep in the fridge for several weeks – or until eaten.

 - Recipe from Little Bird Organics