Step 1

Process crackers into a chopper until you have fine crumbs.

Step 2

Dump chocolate cookie crumbs into a bowl.

Step 3

Into a hot coffee wisk powdered sugar, coconut oil, whisk well. Coconut oil should melt a result of the hot coffee, add cocoa powder and liqueur, if using.

Step 4

Pour about ½ of the hot mixture into the cookie crumbs. Stir with spatula. Add remaining hot liquid. Cover and let cool to room temperature.

Step 5

Wash the chopper and process desiccated coconut with coconut oil, add Agave Nectar and vanilla extract and process again for about 5-10 seconds.

Step 6

Measure about 1 cup of chocolate dough, shape into a 6 inch log. Onto your work surface put down a piece of plastic wrap. Using a silicone rolling pin roll the chocolate dough into a rectangle. Using a ruler measure it out and trim it to 8 (20cm) inch by 7 inchs(17 cm).

Step 7

Spread the coconut filling in the center, leaving about an inch on each bottom and top end empty. Layer fruit in the center line. Lift the plastic wrap and fold the chocolate layer over the fruit filling, carefully but firmly press it with your fingers, and tuck it in. Once you have the fruit layer tucked in continue rolling for one more turn and roll should be finished.

Step 8

At this stage it is soft, don’t try to slice it yet. Wrap it in a a plastic wrap and refrigerate for 6 hours.

Step 9

Unwrap it and slice it with a sharp serrated knife. Work slowly. Store in the fridge layered between sheets of parchment for up to 3 days.

Step 10

Repeat with the remaining dough.