375g dried fruit (currants, sultanas, cranberries, goji berries, etc)
125g Organic Slivered Almonds
200g dried cherries or strawberries, finely chopped
1/4 cup Organic Almond Meal or hazelnut meal
150g coconut oil
1/2 cup coconut syrup
1 egg, lightly beaten
¾ cup coconut oil
¾ cup cacao powder
Preheat oven to 170°C. Grease a 3cm-deep, 18cm x 28cm (base) slab pan. Line with baking paper (see note).
Combine dried fruit, almonds and cherries in a large bowl.
Stir in the flour.
Combine oil and coconut syrup in a small saucepan over low heat.
Cook, stirring, for 3 to 4 minutes or until butter melts.
Allow to cool slightly.
Add syrup mixture and egg to fruit mixture.
Mix until well combined.
Spoon mixture into prepared pan and smooth surface.
Bake for 30 to 35 minutes or until golden brown.
Set aside in pan to cool completely.
For the topping, melt coconut oil and mix in cacao until smooth.
Spread over cooled slice.
Refrigerate for 2 to 3 hours or until firm.
Cut into pieces and serve