Makes 12 slices

Biscuit layer

  • 1 cup almond meal
  • 1 cup dried macadamia
  • 1 cup cashews
  • 1 cup pitted soaked dates with
  • 1/4 cup of date water
  • 1/4 tsp celtic salt
  • 2 tbsp melted cold-pressed coconut oil
  • 1 tbsp maca powder
  • 1 tsp of wattle seed powder
  • 2 shots of espresso


  • 1/2 cup unsweetened almond milk
  • 1/4 cup of honey or organic agave
  • 1 cup of raw cashews (soaked)
  • meat from 1 coconut
  • 1/2 cup of kelp noodles
  • pinch of celtic salt

Chocolate brownie layer

  • 1 cups almonds
  • 1 cup walnuts
  • 1 cup cacao powder
  • 2 cups dates
  • 1 avocado

Chocolate layer

  • 1/2 cup of coconut cream
  • 1/2 cup of cacao butter (melted)
  • 1/2 cup of coconut oil (melted)
  • 1/2 cup of coconut nectar
  • 1/2 cup of cacao
  • 1/2 cup of carob
  • pinch of celtic salt


Biscuit layer:

  • Food process everything until biscuit constituency.
  • Press into lined cake tin (with eco baking paper) Using the back of a spoon.


  • Blend until smooth. Pour over biscuit layer. Place in freezer to set.

Chocolate brownie layer

  • Food process until broken down then place into blender to make smooth. Once cream is set push in layer. Place in fridge.


  • whisk cacao and carob so there is no lumps into large bowl.
  • Melt both cacao butter and carob. leave to cool so not really hot when hits the powder.
  • Add coconut nectar to cacao and carob powder. Whilst slowly pouring in melted butter and oil.
  • stir until smooth consistency.
  • Slowly add coconut cream. Make sure it is room temperature.
  • Pour over chocolate layer and place in fridge.

About The Chef

Tash Burbury can be found cooking delicious meals at Billabong Retreat or find her at Northern Beaches markets every other Friday.

She also offers conscious catering blessed with high vibration, local and sustainable Australian flavours. Refined sugar free, vegan and gluten free available. You can find out more about her at https// &