Ingredients:
For the condensed milk:
3 dl coconut milk
½ cup coconut sugar
2 tbsp butter
1 teaspoon vanilla
For the dough:
1 cup ground walnuts
¾ cup chopped almonds
¾ cup chopped dark chocolate
½ cup coconut
½ teaspoon cinnamon
a pinch of salt
2-3 tbsp butter
Method:
Combine the coconut milk with coconut flour and bring to a boil. Cook over low heat for about 30 minutes, stirring occasionally. When the colour changes and the milk thickens, remove from heat and stir in the butter and vanilla.
Preheat the oven to 160 °C.
Line a 20×20-cm tin with a sheet of parchment paper.
Combine the coconut, walnuts, almonds and chocolate in a bowl. Melt the butter and add to the bowl. Using a spoon or your fingers press the mixture into the tin.
Pour over with the condensed coconut milk.
Bake for 25 minutes.
Top with chocolate glaze (optional).
Leave to cool (preferably, overnight) and slice prior to serving.
