This slice is best made using fresh medjool dates, but if they are not available or affordable where you live simply sub in 1 1/2 cups of dried dates instead. If you're using dried you will need a strong food processor and take it easy to begin with by pulsing the mixture a few times first, to get things going. I'm not overly concerned with making this 100% raw, but if you are simply use raw cacao powder in place of the cocoa. I use Loving Earth mesquite powder for added minerals and a subtle smokey chocolate flavour, but if you can't get hold of any, this is still lovely made without. Makes 12 bite-size slices Ingredients * 12 medjool dates, pitted * 1/2 cup (85g) raw almonds * 1/4 cup (25g) cocoa powder + extra to dust * 2 tablespoons mesquite powder, optional * Pinch fine sea salt * 3 tablespoon virgin coconut oil, heated until just liquid Place all the ingredients into the bowl of a food processor and blend for about a minute or until paste-like with a few small chunks of almonds still visible. Transfer mixture to a 13cm/5 inch cake tin (mine is a loose bottomed one) and using your hands press down evenly. Cover and chill for 4 hours over overnight. Remove from the tin, dust with cocoa powder, if desired and slice into 12 even slices. Store in the fridge for up to one week.