Raw, vegan, and gluten free. Simple and decadent with no baking required. They are as delicious as they are beautiful and make for a great party treat or special dessert!


Bottom Layer

  • 1/2 cup dry roasted almonds
  • 1/2 cup pecan halves
  • 1/3 cup Medjool dates, pitted
  • 1 tbsp cacao powder
  • Pinch of sea salt

Middle Layer

Top Layer

  • 2.5 oz dark chocolate (or 1/2 cup chocolate chips)
  • 1 Tbsp coconut oil
  • Flaked coconut (optional)


  1. In food processor, combine all ingredients for bottom layer.  Blend until mixture becomes a course, sticky flour.
  2. Firmly press crust into a lined 8″ x 8″ baking dish.
  3. For the middle later, melt coconut butter and pour over crust.  Place in freezer to harden.
  4. For the top layer, place chocolate and coconut oil in a small saucepan and melt on low heat on your stove top.  Stir frequently until chocolate is fully melted.
  5. Remove chocolate from heat, pour over layer 2 and sprinkle coconut flakes on top.  Place in fridge or freezer for chocolate to set.
  6. Remove from fridge/freezer, cut and serve.
  7. Store in fridge.
  8. Note: If you have extra of the bottom layer – you can add another layer of it on top of the melted coconut butter layer, before the dark chocolate topping.  This is what I did and it was super delicious!