White Chocolate Berry Slice

Base

1. Line a square baking pan with baking paper, set aside.
2. In a high speed food processor or blender, add in brazil nuts and almonds and pulse until just broken up.
3. Add in coconut and cacao powder, pulse until combined.
4. Add in drained soaked dates, coconut oil and maple syrup, process until well combined and mixture begins to stick together.
5. Press mixture into prepared pan, place in the fridge while you make the jam layer.

Jam Layer

1. In a medium sized pot, add frozen berries and maple syrup and bring to a boil.
2. Turn down the heat to a simmer, and continue to cook for 10-15 minutes until it thickens and most of the fruit is broken up.
3. Stir through chia seeds and continue to simmer for a further 3-5 minutes until thick and the chia seeds swell.
4. Pour jam into a small mixing bowl and place in the freezer for 10-15 minutes to cool and thicken.
5. Once jam has cooled down, stir through desiccated coconut*.
6. Pour jam over the base layer, and return to the fridge.

White Chocolate Topping

1. In a double boiler, melt white chocolate and coconut butter over low-medium heat. Stirring occasionally while it melts.
2. Once completely melted and smooth turn off heat, add coconut and mix until well combined.
3. Pour mixture over jam layer, evenly, then set in the refrigerator for at least 1-2 hours.
4. Serve and Enjoy!

NOTES:

* You may choose to leave the coconut out if you are happy with the texture and taste of the jam.

Leave slice out in room temperature for 10-15 minutes before slicing. Heat up your knife by running it under hot water, this will make it easier to cut through. 

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