1 1/2c almond meal
50g butter, melted
1c coconut cream
1 heaped T Milla coconut creamer with organic cocoa
100g dark chocolate, chopped
1c desiccated coconut
Preheat the oven to 180˚C and line a loaf tin with baking paper.
Mix the almond meal and butter in a bowl the press evenly into the base of the loaf tin. Bake for 10-12 minutes until golden brown then allow to cool.
In a small saucepan heat the coconut cream until heated through but not boiling. Add the creamer and salt and whisk until dissolved. Add the chocolate and stir until dissolved.
Remove from the heat then mix the desiccated coconut through the mixture. Pour evenly over the base then allow to set in the fridge for atleast 3 hours.
Slice into slices and store in the fridge or freezer.