This recipe is inspired by an absolutely magnificent creation I have had many times from Chau Veggie Express, a veggie restaurant with killer desserts on Victoria Drive in Vancouver, BC. —EvE
SERVES 9 TO 12
COOKIE BASE
1 cup (75 g) shredded coconut
¾ cup (90 g) rice flour
¼ cup (27 g) cacao powder
Pinch of sea salt
¼ cup (60 ml) melted coconut oil
¼ cup (48 g) coconut sugar
⅓ cup (57 g) gooey pitted dates
PRALINE CREAM
1 cup (235 ml) full-fat coconut cream
⅓ cup (63 g) coconut sugar
1 tsp vanilla extract
⅓ cup (60 g) pecan butter
¼ cup (60 ml) melted coconut oil
1 tbsp (15 ml) melted cacao butter
Pinch of sea salt
2 tbsp (14 g) cacao powder
3 tbsp (45 ml) melted coconut oil
3 tbsp (45 ml) maple syrup
1 tbsp (15 ml) coconut milk
¼ tsp fleur de sel
FOR THE COOKIE BASE
Grind the coconut into rough flour. Then process all of the ingredients together in a food processor, until they form a moist dough that holds its shape when pressed between two fingers. Press it into the bottom of a lined baking pan. I used a 6-inch (15-cm) square pan lined with parchment paper. Leave it in the fridge.
FOR THE PRALINE CREAM
Blend all of the ingredients until smooth and thick like cream. Adjust according to taste. Pour it over your cookie base and leave in the fridge until it has solidified, preferably overnight.
FOR THE SALTED CHOCOLATE
Whisk all the ingredients (except the fleur de sel) together until you have formed liquid chocolate. Pour it over your praline cream layer, sprinkle on the fleur de sel and leave it in the fridge until solid. Slice into bars and enjoy!