Base:

½ cup cashews

¼ cup buckinis (feel free to swap for nuts or almond meal)

1 tbsp macadamia butter (or other nut butter)

2 tbsp coconut flour

1.5 tbsp coconut nectar

1-2 tbsp coconut milk

1 tbsp coconut oil

Ganache:

100g raw chocolate or good quality dark chocolate (I use ‘Loving Earth’)

110 mL coconut milk

1. Grease a 20 x 10cm rectangular loaf or pie tin. Preheat the oven to 150 degrees Celsius, fan-forced.
2. Place the cashews in a blender. Blend until it forms a fine flour. Don’t over blend otherwise cashew ‘butter’ will begin to form!
3. Add the buckinis to the cashew flour in blender. Blend for only a few seconds to achieve a ‘crunchy’ texture in the base!
4. Pour the contents of the blender in a bowl and add the macadamia butter, coconut flour, coconut nectar, coconut milk and melted coconut oil. Stir until well combined.
5. Press the mixture into the tin. Allow the base to come up about 2cm around the sides.
6. Bake for about 15 minutes or until golden.
7. Place the chocolate in a small bowl.
8. Bring the coconut milk to the boil. Remove a few seconds after the bubbles have appeared.
9. Pour the coconut milk over the chocolate. Allow to sit for 3-5 minutes.
10. The chocolate will have melted and will mix in easily!
11. Pour into the pastry base and refrigerate for 2-3 hours or until set!
12. Slice and enjoy. Yum!

Serves 5-6.