METHOD

• LEAVE CASHEWS TO SOAK IN HOT WATER FOR 1 HOUR AND IF USING FRESH DATES, REMOVE FROM THE FRIDGE TO ALLOW TO DROP TO ROOM TEMPERATURE

• PROCESS ALMONDS UNTIL A CHUNKY ‘MEAL’ FORMS, SET ASIDE.  PROCESS DATES UNTIL A DOUGH BALL FORMS, THEN ADD ALMONDS BACK IN, PULSE UNTIL COMBINED.  PRESS INTO A SQUARE CAKE TIN LINED WITH CLING WRAP

• PROCESS CASHEWS AND COCONUT UNTIL BROKEN DOWN AND RESEMBLES DESSICATED COCONUT.  PULSE IN SPIRULINA AND MINT UNTIL MIXED THROUGH THEN PRESS ON TO BASE

• MELT COCONUT OIL AND CHOCOLATE, MIX UNTIL SMOOTHE, POUR OVER SLICE AND SPREAD EVENLY. POP INTO THE FRIDGE AND SLICE ONCE SET 

NOTES

– I USED FRESH MEDJOOL DATES, DRIED WOULD PROBABALY WORK JUST AS WELL

– YOU COULD USE MACADAMIAS IN PLACE OF THE CASHEWS

– I USED SPIRULINA TO MAKE THE FILLING GREEN; YOU COULD INCREASE THE AMOUNT TO INCREASE THE NUTRITION OF THIS SLICE, THOUGH IT TASTES A LITTLE BIT LIKE SWAMP WATER IF YOU DON’T BALANCE THE FLAVOURS OUT!   YOU COULD ADD IN TWO HANDFULLS OF FRESH SPINACH LEAVES, OR JUST LEAVE FILLING WHITE

– IF WANTING TO MAKE THIS SLICE COMPLETELY RAW, OMIT DARK CHOCOLATE AND INSTEAD MIX 3 TBS CACAO POWDER, 3 TBS MELTED COCONUT OIL & 2 TBS SWEETENER UNTIL COMBINED, I HAD RUN OUT OF CACAO!!