Rum-Ball Slice

Step 1: Grease and line a 12cm x 27cm loaf pan with baking paper, leaving 5cm overhanging long sides of pan.

Step 2: For the raisin base, place almonds and coconut in a small food processor and whiz until finely chopped. and then add the raisins and 2 tablespoons water and pulse until well combined and then press into base of prepared pan and set aside.

Step 3: Place desiccated coconut, maple syrup, 1/4 cup (60 ml) coconut oil and 1/4 cup (60 ml) coconut milk in a small food processor and whiz to combine and then spread it evenly over raisin base and cover with plastic wrap and refrigerate for 1 hour to firm up.

Step 4: Meanwhile, place dates and 1 tablespoon boiling water in a small food processor and whiz, scraping sides occasionally, for 2 minutes or until smooth and then add cacao powder, rum, cacao butter, a pinch of salt flakes, and remaining 1/4 cup (60ml) coconut oil and 1/2 cup (125ml) coconut milk and whiz, scraping down sides occasionally, for a further 2 minutes or until smooth.

Step 5: Pour over slice, then cover with plastic wrap and chill for 4 hours or overnight until firm.

Step 6: Remove slice from pan and dust with extra cacao powder to serve.