Just how I like my coffee, strong and just a little bitter! Definitely not for the uninitiated as I soon found out – so if you are still on the sugar train, I suggest you add in a tablespoon of honey (and possibly swap to a 50-75% dark chocolate) – all while you think about getting off at the next stop ;-)
2 cups of raw cashew nuts
1/3 cup of cocoa
1/2 cup of coconut oil
1/2 cup of dried coconut
1/2 cup of dried cherries (or raisins)
1 teaspoon vanilla extract
pinch of salt
50g dark chocolate (85% dark)
handful of slivered almonds
Put cashew nuts into a food processor and blend until fine-ish. Add in all the other ingredients apart from the cherries and blend a few minutes until well combined and wet looking. Add the cherries and blend for 10 seconds.
Pour out into a 20cm tin lined with baking paper and pop in the fridge.
Toast the slivered almonds in a dry frypan until brownish – do not leave alone! Melt the chocolate in a water bath and drizzle over the slice. Sprinkle the almonds over the top and slice when set.
Store in the fridge. Share with your paleo/sugar-free friends.