You can also store these in the freezer as the coconut filling becomes just like an ice cream. They are healthy and so so good!
1/2 cup almonds
1/4 cup shredded coconut
6 dates, pitted
1 tbsp coconut oil
2 cups shredded coconut
1 tbsp honey
1/2 cup coconut milk
1 tspn vanilla extract
200g dark chocolate, in chunks (use vegan chocolate if required)
2 tbsp coconut oil
Pinch of salt
1. Make the base. Blend all the ingredients until you have a sticky dough.
2. Press the mixture into a lined loaf tin and leave in the fridge until needed.
3. Blend all the ingredients for the coconut layer until the mixture is smooth. Pour this mixture over the base and put back in the fridge. Leave to set for 20 mins before starting the chocolate top.
4. Make the chocolate topping. Heat the oil until it is liquid and then turn off the heat. Add the chocolate chunks and salt and stir until the chocolate is completely melted. Pour it over the coconut layer and return to the fridge. It should take another hour to set fully.