• Note: Ensure you have a can of coconut cream chilled in the refrigerator overnight before beginning, as you'll need to scoop out the solid parts for the frosting.

Base

• Line Baking Pan: Line a 9-inch x 9-inch square baking pan with parchment paper. Set aside.
• Process Almonds: In a high-speed food processor, pulse almonds until coarsely broken. Add LSA, desiccated coconut, oats, cacao nibs, and cacao powder, pulsing until well combined.
• Blend Wet Ingredients: Add the banana, coconut oil, and vanilla, processing until the mixture starts sticking together.
• Press into Pan: Evenly press the mixture into the prepared pan, creating a firm, even base. Set aside.

Chocolate Frosting

• Melt Chocolate: Gently melt the chocolate using a double boiler or microwave, and allow it to cool for 10 minutes until it’s just warm, not too hot. Set aside.
• Prepare Coconut Cream: Scoop out the solid part of the coconut cream from the can and place it into a mixing bowl. Add desiccated coconut and mix until well combined.
• Combine: Slowly pour the cooled chocolate into the coconut cream mixture, whisking vigorously to blend. Some solid chocolate shards can remain for added texture.
• Spread Frosting: Pour the frosting over the base and smooth it out evenly.
• Set in Fridge: Refrigerate the slice for 1-2 hours, or ideally overnight, until firm.
• Cut and Enjoy: Once set, remove from the pan, slice into squares, and enjoy!