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Rum-Ball Slice

Created by ImPat on November 5, 2020

1 2/3 cup coconut (desiccated, 150 grams)
2 tablespoons maple syrup
125 ml coconut oil (melted, 1/2 cup)
185 ml coconut milk (3/4 cup)
1 cup dates (pitted medjool specified, 170 grams)
1/2 cup cocoa powder (cacao powder from health food stores, plus extra to serve, 40 grams)

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.