Spirulina & Chocolate Slice

FOR THE BASE

·       100g walnuts

·       100g almonds

·       2 cups of  medjool dates, pitted and quartered

·       60g Radiance Cacao Powder

·       a pinch of salt

FOR THE MIDDLE

·       2 tbsp coconut oil

·       2 tbsp rice malt syrup

·       280g dessicated coconut

·       4 tbsp coconut milk

·       1 tsp Radiance Flavoured Spirulina

FOR THE TOP

·       1 block of dark or milk chocolate melted

1.    Place the walnuts and almonds in a food processor, and process until finely ground.

2.    Add the cacao powder and sea salt and pulse to combine.

3.    Add the dates to the food processor and process until small bits remain. Remove and set aside.

4.    Put the base mixture to a 20x20cm pan lined with baking paper. Press the mixture down evenly and all the way into the corners.

5.    To make the coconut filling, blend the coconut oil, rice malt syrup, dessicated coconut coconut milk and Tropical Spirulina   in a food processor.

6.    Tip the spirulina mixture on top of the brownie mixture in the prepared pan, and press the mixture down firmly with a clean spoon.

7.    Place in the fridge for a couple of hours to set it.

8.    Melt chocolate and pour over other two layers.

9.    Place in the fridge overnight, then slice and serve.