1 cup almonds (soaked overnight – discard water)
2½ cups dates (soaked for a couple of hours – 1½ cups for topping)
½ to ¾ of a cup filtered water
½ cup pure organic cacao powder
2 cups fresh coconut flesh or dessicated coconut
Drain the soaked dates and add to a food processor to blend with a little bit of filtered water until smooth like cake icing. Remove from the food processor. Finely grind the almonds in the food processor with the water, then add a cup of the blended dates and cacao or carob powder. Blend until smooth.
Mix the coconut into the almond mix in a bowl, then press into a biscuit tray to about 2.5 cm thickness. Leave covered in the fridge for 2-3 hours to firm up.
Remove from the fridge and spread the date icing over the set mix. Sprinkle with some coconut or crushed nuts of your choice if desired. Place in the fridge until icing has set. Cut into small squares and serve.
Store in an airtight container in the fridge or freezer.