Blend brazil nuts and dates in a food processor until you achieve a chunky couscous-like texture, then add coconut, cacao powder and salt and blend again until combined.

Add avocado and vanilla, and blend on low until fully combined but still retaining some texture from the nuts.

Finally, add the freeze dried cherries and pulse gently to mix through until they are slightly crushed but still visible.

Press the mix into a lined tray, then sprinkle with the additional cherries and desiccated coconut, pressing lightly so they set in. Place in the freezer for one hour to set, then slice and serve.

Notes

This slice is delicious as is, and you can keep it in the freezer for a firm chewy texture, or in the fridge for a softer fudgier option. If you’re planning to take the slice out and about (in lunches etc), you can also add 3 tablespoons of melted cacao butter in the avocado step, which helps to keep it solid and also gives it a delicious chocolatey flavour.