2.5 cups of dates chopped and pitted
1 cup of activated almonds
1 cup of almond meal
1/3 cup of carob powder
1/2 cup of raw cacao nibs
2 tablespoons of extra virgin cold pressed coconut oil
1 Melt the coconut oil in a saucepan on a very low heat until liquid, set aside. Then, in a food processor blitz the chopped dates, almond meal and walnuts until combined and slightly chunky.
2 Pour the carob powder into the bowl with the coconut oil and stir to combine. Once combined, pour the oil/carob into the food processer with the mixture and blitz until batter is smooth.
3 If the mixture is stuck together and no longer blitzing, pull it out of the food processer and knead the mixture until evenly combined.
4 If you haven’t already transferred the mixture to a bowl, do so now and stir through the cacao nibs.
5 Place the mixture into a lined baking dish, pressing down firmly with your fingers so it is even.
6 Place in the refrigerator for several hours until set.
7 Sprinkle with desiccated coconut and slice into pieces and serve.