Add all the ingredients for the base into a food processor and blitz for a couple of minutes until a fine crumb is formed.
Line a rectangle loaf tin with foil or baking paper, and press the base into the tin firmly pressing down with fingers.
Wash food processor, reded for the filling
Add the dates (seeds removed) and 2 tablespoons of water to the food processor and blitz for 30 seconds until it resembles a date paste.
Add the cashew nut butter, cocoa powder, coconut cream and oil. Blitz for another 30 seconds until a thick chocolate paste is formed
Remove the chocolate paste from the food processor and spoon into the tin on top of the base. Press down with fingers and pat down to smooth out the top.
Refrigerate overnight. Remove from tin and cut into 30 equal sized squares.
Store in an air tight container in the fridge for upto 7 days.
Sweetness: This isn’t an overly sweet chocolate slice, and if you’re typically used to eating sweet things, you might want to replace the coconut oil in the chocolate filling with the same quantity of either maple syrup or raw honey (just one or the other, not both)
Nuts: Cashews or pecans can be used instead of walnuts
Coconut Cream: refrigerate the coconut cream for at least 12 hours so you can scoop the cream off the top. Get it out of the fridge delicately and DO NOT SHAKE IT as that will disperse the coconut cream and you want it to sit on top so it scoops off easily.