CHOCOLATE, NUT AND BERRY SLICE

DIRECTIONS

PREPARATION

Pit the dates. Break into squares the 85% cocoa solids dark chocolate. Defrost Berry Smoothie.

METHOD

1. Heat the oven to 180°C/160°C fan/gas 4.
2. Scatter the nuts over a large baking tray, then toast in the oven for 10 minutes, stirring halfway through.
3. Cool completely.
4. Meanwhile, cover the dates with boiling water and soak for 5 minutes.
5. Grease and line a 25 x 18cm brownie tin or small roasting tin with baking parchment.
6. Drain the dates and press out the excess water.
7. Melt the chocolate in a microwave in 20-second bursts until smooth.
8. Put the dates into a food processor, add the chocolate and the oil, and whizz until smooth and thick.
9. Add 100g of the nuts and pulse briefly to chop.
10. Stir in the desiccated coconut, and smooth the mixture into the tin.
11. Chill while you make the nut butter.
12. Add the remaining nuts and a pinch of salt to the cleaned processor.
13. Whizz for 3 minutes, or until smooth and creamy.
14. Smooth the nut butter over the chocolate base, then freeze for 1 hour.
15. Pour the smoothie evenly over the frozen nut butter.
16. Scatter with the berries and freeze for 4 hours or until solid.
17. Place in the fridge 20 minutes before serving, so that the layers soften up a little, then slice to serve.
18. This will keep in the freezer for up to 2 weeks.