- 200 g ground almonds
- 12 dates
- 120 g desiccated coconut
- ½ cup coconut oil
- 500 g cream cheese
- 3 x 150 g Woolworths Nottingham White cheese with date and orange
- 3 x 100 g dark chocolate slabs, melted
Line a 27 x 20 cm deep rectangular baking tin with clingwrap.
Using a food processor, process the ground almonds, dates, coconut and coconut oil until it forms a paste. Press into the tin and freeze for 20 minutes.
Mix the cream cheese and Nottingham White. Using a spatula, evenly spread the cheese mixture over the base. Freeze for another 20 minutes.
Pour over the chocolate and return to the freezer for 10 minutes, or until the chocolate has set.
Cut into slices.