GF:DF:SF:V:VG:PALEO

Makes 12 bars

Base:

1 cup pecans

1/2 cup almonds

1/4 cup cacao nibs

1/4 cup coconut oil, melted

1/4 cup rice malt syrup

1 tablespoon cacao powder

Pinch salt

Filling:

2 cups fresh or frozen cherries, pitted

1 1/2 cups shredded coconut

1 cup almond meal

1/2 cup medjool dates, pitted (approximately 5 dates)

1 teaspoon vanilla extract

3 tablespoons coconut oil, melted

1 teaspoon beetroot powder

Top:

1/2 cup coconut oil

1/2 cup cacao powder

1 1/2 tablespoons maple syrup

Pinch salt

1/2 cup cherry halves

To make the base combine all of the ingredients in a food processor and blitz until well combined. Line a rectangular tin well with greaseproof paper and press the base mixture into the tin using your fingers. To create a smooth base use the back of a spatula to flatten it out evenly. Transfer to the freezer to set. While the base is setting the filling can be prepared. Place all of the ingredients for the filling in a food processor and blitz to combine. You may need to process the ingredients intermittently for a few minutes to ensure a smooth texture. Pour over the set base and smooth he mixture out with a spatula before returning to the freezer to set. Once the slice has set for an hour the chocolate topping can be prepared. Melt the coconut oil in a small saucepan over a low heat. Once melted removed from the heat and whisk in the cacao, maple syrup and salt. Remove the slice from the freezer and evenly pour over 1/2 of the raw chocolate mix.  Return to the freezer and allow to set for 30 minutes. Remove from the freezer and using a small spoon drizzle the remaining chocolate over the top of the slice and place the cherry halves on top of the drizzled chocolate. Return to the freezer to set. When ready to serve remove from the freezer and slice. Store in freezer up to 2 weeks.