Black Sesame Seed Slice

INGREDIENTS

Base

• 1 cup dates

• 1 cup almonds

• 2 1/2 cups dates, pitted 

• 1/2 cup shreded coconut

• 1/4 cup white sesame seeds

Creamy Topping

• 1 cup black sesame seeds

• 1 1/4 cup cashew

• 1/4 cup Tbsp coconut oil, melted

• 1/4 - 1/2 cup date syrup or sweetener of your preference

• 1/4 tsp sea salt

• 1 teaspoon vanila extract

• 1/2 cup water or coconut water

INSTRUCTIONS

Base:

1. I pre-soak the nuts overnight and depending on the type of dates you are using, I pre-soak them a few hours before using also, to make sure they are soft.

2. Place all base ingredients into a food processor and process until smooth.

3. Add the base mixture to a small parchment lined 8x8 dish. Then press down with hands until it is flat and firm. I like laying down a piece of plastic wrap to prevent sticking and get it really flat.

4. Place in freezer or fridge to chill.

   Creamy topping:

5. Pre-soak the cashew a few hours before using.

6. I blend the black sessame seeds and coconut oil in a good blender or nutri bulet separately to make almost tahini like consistency. But you can also use already pre-made tahinini.

7. I add sesame seed paste, cashew and all the rest of the creamy topping into a food processor and blend till smooth.

8. Once all nicely blend, place over the base and put into a freezer for another few hours to settle.

9. Store in an airtight container to keep fresh. Will keep for 3-4 days at room temperature, or in the freezer for at least 3 month (though best when fresh).