Instructions

Base Layer

1. Spray and line a 9×13″ rectangle slice tray with baking paper, allowing for an overhang on the sides to easily remove the slice after setting time. (Try to make the baking paper as neat as possible on the sides, creasing the paper where necessary to make it sit flat. The straighter the baking paper sides, the neater the edges of your slice will be.) Set aside.
2. Place all the base ingredients into the bowl of the Thermomix and process for 10-15 Seconds/ Speed 7. 
3. Press the mixture evenly into the lined slice tray and refrigerate for 30 minutes to set (or freeze for 15 minutes).

Coconut Caramel Nut Layer

1. Place the coconut butter, coconut oil, maple syrup and vanilla into the bowl of the Thermomix and melt 1-2 Mins/50°/Speed 3.
2. Add the chopped almonds, cranberries & salt and mix together 5 Seconds/Speed 3/Reverse.
3. Once combined, pour the mixture evenly over the set base. Return to the fridge for a further 30 minutes to set (or the freezer for 15 minutes.)

Chocolate Layer

1. Place the cacao butter into the bowl of the Thermomix and mill 10-15 Seconds/Speed 9.
2. Melt the cacao butter for 10 minutes/37°/Speed 2 scraping down the sides of the bowl and around the blades closer to the finish time.
3. Add the cacao powder, maple syrup, vanilla & salt and continue cooking for a further 5 minutes/37°/Speed 2.
4. Pour over the slice as the final layer. Refrigerate for 10 minutes, then sprinkle with cacao nibs and dried flower petals just as the chocolate is beginning to set (make sure the topping is beginning to set – if you top with the decorations too early, they will all sink into the chocolate filling) then refrigerate a further 20 minutes or until set. Chop into small squares and serve.