Raw Fusion Coconut Slice

Inspired by the Balinese who find a million ways to use yummy coconuts. This recipe offers a major hit of heart loving essential fats. Enjoy making and eating them!

Yield: 12-16 slices

Ingredients

• 2C raw cashews
• 3C shredded coconut
• 2T Xylitol (a sugar free alternative – powdered in the blender) — or use coconut sugar
• pinch salt
• 2T coconut oil (melted)
• 1t coconut essence or 12 drops Medicine Flower Coconut Extract

For filling

• 1/2C coconut milk or cream (if in a hurry – organic milk or cream in a BPA free can)
• 3C shredded coconut + reserve 1C for stirring in
• 1/2C cashews
• 2T coconut butter (melted)
• 1T coconut oil (melted)
• splash of lemon juice
• 12 drops Medicine Flower Vanilla Extract
• 1t coconut essence or 12 drops Medicine Flower Coconut Extract
• 1T Xylitol (a sugar fee alternative – powdered in the blender)

Instruction
Base

For filling

1. Place all ingredients in a high powered blender except for the cacao butter and coconut oil and blend on low until just combined.
2. Add cacao butter and oil and blend again until combined. Stir in remaining shredded coconut.
3. Remove base from fridge and pour the filling on top and flatten out so its even. Place in fridge or freezer to set for 4 hours or overnight.
4. Remove from fridge and optionally garnish with extra shredded or roasted shredded coconut and then drizzle over chocolate sauce. Set in fridge for 10 mins before serving

Quick chocolate sauce recipe: Mix equal parts (I used 3T of each) of coconut palm syrup (or other sweetener of your choice), coconut oil (melted) and cacao powder, plus pinch of salt and 10 drops of Medicine Flower Vanilla. Pour into a squeezy bottle to drizzle over topping.