CHOCOLATE MOUSSE SLICE

MAKES 20

INGREDIENTS

1½ cups rolled oats

1 cup desiccated coconut

1 cup ground almonds

15 soft fresh dates, pitted

80g unsalted butter, melted

½ cup raw cacao or cocoa powder, plus extra for dusting (see note)

CHOCOLATE MOUSSE TOPPING

2 x 400ml tins coconut cream, refrigerated overnight (see tip)

⅓ cup raw cacao or cocoa powder, sifted (see note)

¼ cup icing sugar, sifted

1 Preheat oven to 160°C. Line a 20cm x 30cm slice tin with non-stick baking paper.

2 Place the oats, coconut, ground almonds, dates, butter and cacao in a food processor and process for 3-4 minutes or until the mixture comes together. 3 Press into the base of the tin, using the back of a spoon, and smooth the top. Bake for 20 minutes or until firm. Set aside in the tin to cool completely.

4 To make the chocolate mousse topping, scoop the firm coconut cream from the top of the tins into the bowl of an electric mixer, discarding the liquid. Add the cacao and icing sugar and whisk for 1 minute or until combined and firm.

5 Spread the topping onto the cooled base and refrigerate for 1 hour or until set. Remove from the tin, dust with extra cacao and slice to serve. This slice will keep for up to 5 days in an airtight container in the fridge.

> NOTE Available in nibs and powder form, raw cacao comes from the same cacao beans as regular cocoa, but is derived via cold pressing. This means it can retain more antioxidants and enzymes. Rich, dark and pleasantly bitter, raw cacao can be found in supermarkets, organic shops and health food stores. > TIP Refrigerate coconut cream for at least 6 hours or overnight to allow it to separate; don’t shake tins.