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Emma Dean’s recipe for coconut and cacao slice

Emma Dean


  • 1 cup raw cashews
  • 1 ½ cups medjool dates
  • 1 ½ cups shredded or flaked coconut (not dessicated)
  • ½ cup raw cacao
  • 2 tsp vanilla
  • ½ tsp salt (a little more if it is flaked)
  • 2 tbs chia seeds
  • ¼ cup water (you may need less)


  1. Place all of the ingredients, except the water into the food processor and blitz until a fine crumble.
  2. Slowly add in the water until the mixture grabs and forms a ball. Don’t worry too much if you feel like you have added too much water as the chia seeds will absorb the moisture when you are setting it in the fridge.
  3. Line a square baking dish with either baking paper or cling wrap (both work well), and press the mixture into the base of the dish.  Using a back of a spoon, smooth the mixture down, Dust with additional cacao powder.
  4. Loosely cover with a tea towel or a little cling film and place into the fridge to set. This wont take long – maybe an hour or so.
  5. Cut into 24 piecs (approx.) and enjoy with a cup of tea.
  6. Alternatively, you can roll the mixture into little balls and dust with cacao for a delightful healthy alternative to the truffle!


Emma Dean