Make the Crust:
1/3 cup coconut flour
1/2 cup unsweetened small grate coconut
1/4 cup ground up pork rinds (measured after grindning)
3/8 c. coconut oil
1 Tbsp erythritol or maple syrup
Obliterate all of your crust ingredients in a high powered blender or food processor. Line a 10×15 with parchment and dump out sand-like crust batter. Push down to an even-ish 1/3 inch (It may not fill the entire pan, think free form, almost filling it) and bake in a preheated oven for approximately 10-12 minutes. (at 350). After it bakes let it cool slightly and then refrigerate /freeze the crust to make it easier to add the filling. Do NOT remove it from the pan, until it is chilled it will be crumbly…
Make the Topping – This is where the magic happens!
13 medjool dates, pits removed
3 Tbsp hot water
3 Tbsp coconut oil
1/2 Tbsp raw caco
1/2 cup flaked coconut
Add dates, water and coconut oil to a high speed blender or food processor. (I use a Vitamix.) Blend until pasty and relatively smooth. Add cacao and coconut and blend for another few seconds until everything is combined. (Taste test and be transported to the world of Girl Scouts peddling gluten and junk laden cookies, seriously).
Once your crust is chilled, simply spread the filling evenly on the crust. Be gentle and use your hands to pre-smash some of the filling before you lay it on, the crust may still flake slightly.
Return to the fridge and make chocolate sauce.
1/3 c. coconut oil
3 Tbsp maple syrup
1/3 c. Raw cacao powder (or dark cocoa)
1 tbsp carob powder – optional or add an addl tbsp cacao, omit if using cocoa.
1 t. vanilla extract (I like to make my own)
pinch of sea salt