This is a simple biscuit base slice adapted from Blissful Bites by Christy Morgan (BenBella Books, 2011). For a crunchier base you could add buckinis as I do in my perfect ginger crunch.

1 3/4 c flour (I used spelt)
1/2 tsp baking powder
1 Tbs vanilla extract
1 Tbs natural sweetener such as coconut sugar, maple syrup
1/2 c coconut oil, melted
1/4 tsp salt
250g dark chocolate (at least 70%)
200ml coconut cream or milk
3 Tbs maple syrup or rice syrup
coconut chips or desiccated coconut and sliced almonds

Preheat oven to 175C. Line a 20cm square tin with baking paper and grease well.

In a bowl mix together the flour, baking powder, sweetener, vanilla and coconut oil. Press evenly into the tray and bake for 20-25 minutes until golden.

While it's baking melt the chocolate in a bowl over a saucepan filled with a little bit of water, and put on low heat.. Whisk in coconut milk and maple syrup. Once the chocolate mixture is smooth, remove from the heat and pour over the biscuit base. Sprinkle with coconut and almonds and leave to cool. Once cool, chill in fridge for five hours or more.