Ingredients

• Base
• Raw Criollo Cacao Powder1/4 cup
• Walnuts1 cup
• Coconut1/2 cup
• Raw Criollo Cacao Nibs (or Sweetened Cacao Nibs)1/4 cup
• Sweetened Cacao Nibs (alternative)1/4 cup
• Whole Pitted Dates1/2 cup (about 12 dates)
• Tahini1 tbsp
• Lucuma Powder (or Yacon Powder)1 tbsp
• Raw Yacon Powder (alternative)1 tbsp
• Topping
• Raw Criollo Cacao Butter100g
• Oranges (rind and juice)2
• Raw cashew nuts2 1/2 cups
• Pure Maple Syrup (or Yacon Syrup)1/2 cup
• Yacon Syrup (alternative)1/2 cup
• Raw Criollo Cacao Powder3/4 cup

Method

1. 1 Base: Blitz the walnuts in a blender until they form a rough powder, then set aside.
2. 2 Base: Soak the dates (about 12 dates, roughly 1/2 cup) in boiling water for 15 minutes, then blend into a smooth, sticky paste with the soaking water.
3. 3 Base: Add all remaining base ingredients to the blender and blitz until well combined, mixing by hand if needed.
4. 4 Base: Press into a 26cm x 19cm dish lined with baking paper.
5. 5 Base: Refrigerate or freeze for 30 minutes, or while you make the topping.
6. 6 Topping: Blitz the cashew nuts into a fine powder.
7. 7 Topping: Melt the cacao butter gently over a dish of boiling water (about 15 minutes) — it burns easily if melted directly on the stove.
8. 8 Topping: Add all remaining topping ingredients to the blender with the cashew powder and blend until smooth.
9. 9 Topping: Remove the base from the fridge and spread the topping mixture over it.
10. 10 Topping: Return to the fridge to set (about 30-60 minutes).