Base Ingredients:

1 1/2 cups dried dates
1/2 cups almond meal
1 cups desiccated coconut
1/4 cups cacao powder
1/2 teaspoon vanilla essence
1/4 tsp salt
1 Tablespoon coconut oil

Filling Ingredients:

2 cups (250g) frozen cherries
1/2 cup (65g) frozen raspberries
1 teaspoon vanilla
1/4 cup rice malt syrup (or maple syrup)
1/4 cup coconut oil
1 1/2 cups desiccated coconut

Icing Ingredients:

1/4 cup coconut oil
1/4 cup rice malt syrup (or maple syrup)
1/4 cup cacao powder
1 Tablespoon coconut milk (room temperature)


  1. Make the base by adding all DRY ingredients in a food processor. Process until a fine crumb then add the vanilla and coconut oil and blend until it forms a ‘bliss ball’ texture.
  2. Press the mixture into a square brownie tin lined with baking paper.
    TIP: we use the back of a spoon (dipped in a little water) to really flatten out the base.
  3. Make the filling by putting all ingredients into the food processor and processing until combined. The coconut oil will probably solidify a little with the frozen fruits but keep the processor running for 5 – 10 minutes and it will all combine.
  4. Pour the mixture over the base and smooth out with a spatula. Place in the fridge while you make the icing.
  5. Make the icing by whisking together all ingredients until smooth. Pour this over the base and set the slice in the freezer overnight until it is set!

We hope you love this recipe as much as we do.
Don’t forget to tag us in your recipes @mylkko #mylkko.

Team MYLK + KO
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