Coconut Tahini Slice

Serves 20

Time 30 minutes plus setting

Ingredients

Base

½ cup desiccated coconut 

⅓ cup almonds 

¼ cup shelled pistachios

2 tsp maple syrup 

1 tbsp coconut oil, melted

1 tbsp water

Caramel Layer

½ cup tahini 

4 tbsp maple syrup 

3 tbsp coconut oil 

2 tsp vanilla paste or extract 

¼ cup toasted coconut flakes

Top Layer

180g dark chocolate

1 tsp coconut oil 

¼ cup toasted coconut flakes 

3 tbsp finely chopped pistachios 

Method

Line a 20x20 cm square cake tin with greaseproof paper. Add base ingredients to a food processor with 1 tbsp water and blitz to a crumb, then press firmly into the cake tin.

Add tahini, maple syrup, coconut oil, and vanilla extract to a small saucepan and heat on low to emulsify. This should only take 1-2 minutes. Alternatively, place in a heatproof jug and microwave. Remove from the heat, pour over the base, and sprinkle with toasted coconut flakes for the middle layer. Place into the freezer to set completely for 1-2 hours. 

Once the base and middle layers are set, make the top layer by melting dark chocolate with coconut oil. Pour over the middle tahini coconut caramel layer. Finish by sprinkling the coconut flakes and pistachios over the top. Place back into the fridge to set for 4-5 hours. Slice and enjoy directly from the fridge or freezer. Store in the fridge or freezer for up to 4 weeks.