INGREDIENTS:

BASE
1 cup of walnuts, pecans or almonds
half cup of dates
half cup of apricots
quarter cup of raw chocolate powder/carob
1 to 2 teaspoons of water
handful of goji berries (optional)

TOPPING
2 tablespoons of melted coconut butter
2 tablespoons of raw chocolate powder/carob
pinch of sea salt
squirt of agave or 1 tablespoon of raw honey
2 teaspoons of ground dried orange peel OR a few drop Boyajian Orange Oil OR grated zest of one orange
goji berries to decorate (optional)


METHOD:

BASE: In a food processor blend the ingredients except for the water. After 1 minute add the water and impact the ingredients down in a springform cake tin.

TOPPING: Melt the coconut oil over a bowl of hot water bain marie style. Stir in the other ingredients. Pour over the base mixture. Swirl the tin to get an even covering. Decorate with the goji berries. Refridgerate for 1 hour. Cut into wedges or bite-size squares and store in a freezer in a food container. Can be eaten straight from the freezer.