Base
- 75g sunflower seeds
- 40g dark chocolate, roughly chopped
- pinch Himalayan sea salt
- 15g coconut oil
- 20g maple syrup, pure
Method for Base
- Line a small bread tin or half a lamington tin with baking paper to set the slice into.
- To make the base mill the sunflower seeds for 5 secs/speed 9.
- Add the chocolate and salt and chop for 5 secs/speed 7.
- Add coconut oil and maple syrup and blend for 10 secs/speed 7 or until mixture comes together.
- Press into your prepared tin to create a thin crust to fit your tin/container.
- Place into the fridge to set.
Filling
- 120g dark chocolate
- 50-75g maple syrup, pure
- 2 tsp vanilla extract
- pinch Himalayan sea salt
- 2 drops orange essential oil, food grade
- 300g coconut cream
Method for Filling
- Place chocolate in TM bowl and chop 5 secs/speed 8.
- Add remaining ingredients and heat for 4 mins/50C/speed 2.
- Increase speed to 6 for 10 secs to combine then allow to cool before pouring into the container with base.
- Refrigerate until firm, then slice to serve – cut small slices as it is very rich! Serve with berries and coconut yoghurt.