Step 1

Line a square baking tin (20 cm) with baking paper and set aside.

Step 2

Place cashews, coconut, coconut oil, syrup and vanilla into mixing bowl and chop 15 sec/speed 8.

Step 3

Scrape down sides of mixing bowl with spatula and blend 15 sec/speed 8. Transfer into prepared baking tin. Using damp hands, press mixture evenly into base of tin. Place into freezer for approx. 20 minutes to firm.

Step 4

Place chocolate into mixing bowl and grate 10 sec/speed 9.

Step 5

Scrape down sides of mixing bowl with spatula and melt 3 min/50°C/speed 2.

Step 6

Pour chocolate over set base and spread out quickly and evenly. Sprinkle with extra coconut, then place into refrigerator for a minimum of 30 minutes, until firm. Cut into squares (makes approx. 20), then serve.