Barrita de dátiles, coco y chocolate

Ingredientes

• 650 gm pitted fresh dates, coarsely chopped
• 110 gm raw cacao powder
• 1 tbsp rice malt syrup
• 250 gm coconut oil, softened
• 45 gm desiccated coconut
• Toasted coconut flakes, to serve
• Bittersweet coconut ganache
• 200 gm dark chocolate (85%-90% cocoa solids), finely chopped
• 400 ml coconut cream
• 1 1/2 tbsp rice malt syrup

Preparación

1. 1

   1.: Line a 22cm square cake tin with baking paper, allowing paper to overhang edges. Process ingredients in a food processor until smooth, press firmly into base of tin and refrigerate until semi-firm and chilled (1-2 hours).

2. 2

   2.: Meanwhile, for ganache, place chocolate in a heatproof bowl. Bring coconut cream and syrup to the boil in a saucepan, then pour cream over chocolate and stir until melted. Pour ganache over date mixture, spread evenly with a spatula, then chill until firm (1 hour).

3. 3

   3.: Lift slab from tin, scatter with coconut flakes and a little sea salt and cut into 12 squares. Slab will keep refrigerated in an airtight container for a week.