METHOD

1. Preheat oven to 160°C (325°F). Line a 20cm x 30cm slice tin with non-stick baking paper. Place the oats, coconut, almond meal, dates, butter and cacao in a food processor and process for 3–4 minutes or until the mixture comes together. Press into the base of the tin, using the back of a spoon, and smooth the top. Bake for 20 minutes or until firm. Set aside in the tin to cool completely.
   
2. To make the chocolate mousse topping, scoop the firm coconut cream from the top of the cans into the bowl of an electric mixer, discarding the liquid. Add the cacao and sugar and whisk for 1 minute or until combined and firm. 
   
3. Spread the mousse topping onto the cooled base and refrigerate for 1 hour or until set. 
   
4. Remove from the tin, dust with extra cacao and slice to serve. Makes 20
   

+ Available in nibs and powder form, raw cacao comes from the same tropical cacao beans as regular cocoa, but is derived via cold pressing. This means it can retain more antioxidants and enzymes. Rich, dark and pleasantly bitter, find raw cacao in supermarkets and health food stores. 

++ Refrigerate the coconut cream for at least 6 hours or overnight to allow the cream to separate, and don’t shake before opening the cans.

Tip: Keep this slice refrigerated in an airtight container for up to 5 days.