Chocolate, coconut and date slab

SERVES 12 // PREP TIME 15 MINS // COOK 2 MINS (PLUS SETTING)

A layer of coconut ganache over this fudgy slab keeps it rich and creamy, but dairy-free, while raw cacoa and dates steer it firmly away from corner-store chocolate bar territory. 650 gm pitted fresh dates, coarsely chopped

110 gm raw cacao powder 1 tbsp rice malt syrup

250 gm coconut oil, softened 45 gm desiccated coconut Toasted coconut flakes, to serve BITTERSWEET COCONUT GANACHE 200 gm dark chocolate (85%-90% cocoa solids), finely chopped

400 ml coconut cream 1½ tbsp rice malt syrup

1 Line a 22cm square cake tin with baking paper, allowing paper to overhang edges. Process ingredients in a food processor until smooth, press firmly into base of tin and refrigerate until semi-firm and chilled (1-2 hours).

2 Meanwhile, for ganache, place chocolate in a heatproof bowl. Bring coconut cream and syrup to the boil in a saucepan, then pour cream over chocolate and stir until melted. Pour ganache over date mixture, spread evenly with a spatula, then chill until firm (1 hour).

3 Lift slab from tin, scatter with coconut flakes and a little sea salt and cut into 12 squares. Slab will keep refrigerated in an airtight container for a week.

These recipes are a base – try candying nuts instead of popcorn, or use freeze-dried raspberries instead of flaked coconut.