Choc Coconut Biscuit Slice

MAKE 12 SLICES

• Diary Free

• Vegan

INGREDIENTS

• 1 cup almond meal

• 1/2 cup oats (use GF oats if needed)

• 1 tbsp maple syrup

• 3 tbsp almond butter

• 2/3 cup melted coconut oil

• Pinch of salt

• 1 cup shredded coconut

• 2 tbsp honey

• Dash of almond milk

• 1/4 cup of cacao powder

RECIPE

1. BASE: In a food processor or high speed blender pulse the following ingredients until well combined. 

   - 1 cup almond meal 

   - ½ cup oats (use GF oats if needed) 

   - 1 tbsp maple syrup

   - 2 tbsp almond butter 

   - ⅓ cup melted coconut oil

   - Pinch of salt

2. Press down the base mixture into a lined baking tin and bake in a preheated oven on 180 degrees C for 15 mins. 

3. COCONUT FILLING: 

   In a bowl combine the following ingredients:

   - 1 cup shredded or dedicated coconut 

   - 2 tbsp melted coconut oil

   - 2 tbsp honey

   - 1 tbsp almond meal

   - a dash of almond milk to combine

4. Once the biscuit base is cooked & cooled top with the coconut mixture and spread evenly. Place in the freezer for 10-15 mins.

5. CHOCOLATE:

   - Combine ⅓ cup melted coconut oil with ¼ cup cacao powder & 1 tbsp maple syrup in a small jar or bowl. 

   - Gently pour the chocolate over the coconut mixture and return to the freezer for at least 1 hour before removing and slicing.