2cupAlmonds or Walnuts or mixed nutsGround and must be raw.
1cupraw cashewsSoaked ( a minimum of 6 hours but overnights best with a teaspoon of maple syrup )
2/3cuporganic virgin coconut oil
Blend the nuts until they are chopped finely. Should take about 20 secs.
Add cacao, prunes , melted coconut oil and maple syrup and work into a doughy texture - if its sludgy or wet grind some more nuts and add until its quite doughy.
Press into a greased tin ( use coconut oil) and make sure its really flat and well pressed- If you need more to cover the tin base then make more (depends on the size your making it).
Freeze for a minimum of four hours then move on.
Blend everything except for coconut and cherries. Puree until smooth and creamy.
Them remove place in a bowl and add the chopped cherries and shredded coconut.
Mix by hand- remove the base from the freezer and pour the mixture over the base try to keep it about 2.5 inches thick at the most- Set aside and any extra in a separate bowl for later. Freeze for two hours.
Melt coconut Oil gently, add honey and cocoa, (or cacao powder) and mix until a glossy ganash forms- if you like really fudgy choco you can add more cacao. Taste at this point and if it is not sweet enough, add a little extra stevia as maple syrup may make it to runny.
Remove the slice from the freezer, make sure the top is a bit firmer. Spread the choco topping over the top and place back in the freezer.
Freeze over night or minimum 5 to 6 hours. Remove and cut up then place in an airtight container to keep it fresh.