Ingredients
Base:
Cashews 2 cups
Desiccated coconut 1 cup
Maple syrup ½ cup
Vanilla bean paste 1 tsp
Filling:
Infinity Wholefood Powder 2 tbsp
Desiccated coconut 1½ cups
Cherries (deseeded) 1½ cups
Coconut oil (solid) ¹⁄³ cup
Liquid stevia or maple syrup, to taste
Chocolate top:
Cacao butter 1 cup
Cacao powder ¾ cup
Liquid stevia or maple syrup, to taste
Sea-salt (optional) ½ tsp
Method
1 In a food processor add the cashews, coconut and vanilla. Blitz together.
2 Slowly add your sweetener of choice with the motor running, until a crumbly dough comes together. Depending on the oiliness of your cashews, you may need a little more or less.
3 Tightly press the cashew base into a lined brownie pan with the back of a spoon and refrigerate.
4 In the same food processor add the Infinity Wholefood Powder, coconut and blitz, then add the cherries and finally the coconut oil and sweetener to taste.
5 Press the filling on top of the base and return to the fridge.
6 To make the chocolate top, heat the cacao butter until liquid over a medium heat, then mix through the cacao powder, salt (if using) and sweetener to taste.
7 Pour the chocolate mixture over the top of the cherry filling and allow to set in the refrigerator for 4 hours, or overnight. 8 Slice and serve!
TIP Allow the slice to come to room temperature for 15 minutes for the best flavour.