Ingredients:

 For the base:

 ¾ cup of coconut flour

 ½ cup of shredded coconut

¼ cup of ground almond

10 medjool dates

2 tablespoon of rice malt syrup (optional)

2 heaped tablespoon of raw cacao

2 tablespoon of melted coconut oil

A dash of vanilla essence

For the filling:

1 can of full fat coconut milk placed the in fridge the night before

100 gr of good quality dark chocolate

2 tablespoon of liquid sweetener of your choice ( I have used Yacoon syrup)

A dash of vanilla essence

In a food processor place the coconut flour, ground almonds, shredded coconuts and cacao powder and blitz for a minute or so until everything is fully combined. Add the pitted dates, the coconut oil and the sweetener is using and blitz again until a sticky dough starts to form.

Grease a cake tin with a bit of coconut oil. Remove the mixture from the food processor and with your fingers press it down evenly onto the cake tin. I find a small jar sometimes help to spread it out better. Place the cake tin in the freezer while you are making the filling.

For the filling scoop out the solid part of the coconut milk which it normally at the top of the tin. DON’T use the water, you only want to use the solid, creamy part. Pour it into a pan on a low heat, add the chopped dark chocolate and gently let it melt. Add the sweetener of your choice and the vanilla essence.

Remove the cake tin from the freezer.

Once the coconut milk and chocolate are all melted and combined together pour the mixture on top of base. Place the cake back in the freezer and let it set for at least 2 hours.

Remove if from the freezer half an hour before serving, cut it into slices and enjoy! I love serving mine with fresh berries and coconut chips.

Store the cake in the freezer for up to 7 days.