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1
Blend the dates for the base to a smooth paste in your food processor/blender and set to one side
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2
Grind the oats and almonds to a fine crumb in the blender and add the cocoa powder and the date paste along with the almond and vanilla extracts
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3
Process until the mixture starts to come together in a large ball.
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4
You may need 1 or 2 tbsp of water depending on how moist your dates are.
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5
The mixture should be a little moist but not wet.
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6
Add a little maple syrup or agave to sweeten if desired
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7
Press the mixture in a lined, 8 inch square tray.
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8
Press flat with the back of a spoon.
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9
Place in the fridge while you make the filling
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10
Blend or mash the avocados to a smooth puree and set to one side.
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11
Blend the dates to a paste and add back in the avocado.
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12
Blitz to combine
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13
Add in the oil, vanilla extract and cocoa powder.
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14
Process until combined.
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15
Scrape down the sides of the blender as required to ensure it all mixes together well.
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16
Sweeten with agave or maple syrup if required
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17
Spread the filling over the base, smoothing over the surface with the back of a spoon.
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18
Return the tray to the fridge to set
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19
Put all ingredients for the topping in a pot, bring to the boil, and reduce to a simmer for about ten minutes
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20
Place in a bowl to cool a bit, add agave to taste, then let set in the fridge for about 30 minutes before spreading on top of the other two layers
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21
Leave the tray in the fridge to set for 4 - 6 hours.
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22
Slice into 9 squares.
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23
Will keep well in the fridge for up to 4 days
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24
Serve with a few fresh raspbereies and some of my coconut or cashew cream for a delicious dessert!
