100grams 80–85 % dark vegan chocolate bar (preferably raw & vegan)
3tbsp cacao nibs
For the bottom layer, coat a small square cake pan with coconut oil or line with parchment paper
Add all of the bottom layer ingredients to a food processor fitted with the S blade. Process until the mixture is broken down and begins to stick together. Scrape down the sides of the food processor as needed.
Press the crust into the bottom of your prepared pan using a spatula. Place the dish in the refrigerator.
For the middle layer, rinse the soaked cashews and blend all of the middle layer ingredients in a clean food processor until you have a smooth cream filling, about 8 to 10 minutes. Spread the cream evenly on the top of the base and put the dish back into the refrigerator.
For the top layer, place the vegan dark chocolate and coconut oil in a small pot and meltdown over low heat. Make sure you keep mixing as it melts so it doesn’t burn.
Pour chocolate layer over the middle layer and finally, sprinkle with cacao nibs.
Return the pan to the refrigerator. Allow the chocolate and the bars to firm up for about 3 hours or overnight before slicing.