Base
1/4 a cup of psyllium husk
1/2 a cup of LSA
1 cup shredded coconut
2 tbsp. Cocoa powder
125g melted butter
1 tbsp. Date paste
1 cap pure vanilla extract
Melt butter and date paste on low heat in a pot add vanilla, pour over dry ingredients and combine. Press into a lined slice tin my tin was 14cm by 22cm
Bake on 180 degrees C for 18 minutes, remove cool a bit then put in freezer to properly set ( it will be soft when you take it out of oven it will require a minimum of 30 minutes in freezer longer is better)
Remove from freezer then spread 3/4 of a jar of fix & fogg cashew butter on. Then melt 200g dark chocolate, I used 85 % dark this may be too dark for your tastes if so opt for 70%. Spread on top, to make extra decadent I chopped a big handful of each milky bar and roasted salted cashews and sprinkled on top. Place back in freezer for 1 hour then slice and keep in fridge. A bit of work but so worth it!!!!! Could use any fix and fogg butter