Step 1

Preheat oven to 180C. Grease and line the base and sides of a 12cm x 22cm x 5cm-deep baking pan with baking paper.

Step 2

To make the base, combine almond meal, shredded coconut, rice malt syrup, egg and 1/3 cup (80ml) coconut oil in a bowl, then press evenly into base of pan. Bake for 20 minutes or until light golden. Remove from oven and cool.

Step 3

For the strawberry chia jam, place strawberries, malt syrup and vanilla in a saucepan over medium heat and cook for 10 minutes or until slightly broken down. Remove from heat and fold through the chia seeds. Set aside to cool completely, then spread over the biscuit base. Chill for 30 minutes to softly set.

Step 4

Soak gelatine leaves in a bowl of cold water for 5 minutes to soften. Heat the coconut cream in a saucepan over medium heat. Squeeze excess water from the gelatine and add to pan, stirring until melted and combined. Strain into a bowl and cool completely to room temperature. Stir, then pour over chia jam and chill for a further 3 hours or until firm and set.

Step 5

Combine cacao and remaining 170g melted coconut oil in a bowl and stir until smooth. Using baking paper, gently remove slice from baking pan and place on a wire rack set over a tray. Pour cacao mixture evenly over the top, then working quickly before it sets, tilt rack from side to side slightly to allow cacao mixture to evenly coat the edges. Set aside at room temperature for 20 minutes to set.

Step 6

Dust with extra cacao, then serve.