1/2 cup almond flour
1/2 cup coconut flour
1 cup dates, soaked for 30 minutes or more
Middle Layer Ingredients
3 large avocados (or 3 smaller avocados)
Juice of 1 lemon or lime (plus grated rind for if you would like more flavour)
4 tbsp coconut cream
1 tsp vanilla extract
3 tbsp agave or maple syrup
3 tbsp coconut oil
Pinch sea salt
Handful of Brazil nuts (or any other type of nuts you have), chopped into small pieces
1 large avocado
80 grams dark chocolate (70% or more. If you are a raw food purist, you'll need a raw dark chocolate)
1/4 cup dates, soaked
1 tbsp raw cacao powder
pinch of sea salt
Line a square baking dish with baking paper and set aside.
Place all the base ingredients into a food processor and blend until it starts to stick together. Press into the baking dish and put in the fridge.
Rinse out the food processor bowl then blend all the ingredients for the middle layer. Pour over the base layer and place in the freezer.
Melt the dark chocolate: boil a small amount of water in a saucepan. Find a glass bowl or another saucepan that can sit on top of the one with water. Break up the chocolate and place into the top bowl.
In the food processor, blend the avocado, dates, cacao and sea salt. Pour this into the melted chocolate and stir in the chopped Brazil nuts. It's OK if it's not perfectly smooth. Pour this over the middle layer.
Refrigerate for 3 hours or overnight. Alternatively, you can place in the freezer and it can be ready to slice in an hour or so.