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