This recipes comes from this month 'In The Box' recipe contributor, GMB's very own wholefood cook and operations manager Kara Conroy @satoriforthesoul.
Preheat oven to 160°C (150°C for fan forced) and line a 20x30cm slice tin with baking paper.
Combine the almond meal, raw cacao powder, superfood mix & salt in a bowl.
Mix together the coconut oil, rice malt syrup, eggs and vanilla and add to dry ingredients. Stir well to combine until a nice batter forms.
Pour the mixture into lined tin and smooth evenly with a spatula. Bake in the oven for 12-15 minutes or until a skewer comes out relatively clean. You may want to adjust your cooking time depending on your oven or how soft you like your squares.
Cool in the tin then cut into squares.
Brew the ground coffee in 3 tablespoons boiling water then strain it through a fine sieve. Alternatively if you have a plunger you can use that.
Remove the coconut cream from the fridge and carefully open the can without shaking or tipping.
Scoop the thick coconut cream layer into a chilled bowl then add the rice malt syrup and vanilla. You can reserve the coconut water/milk for smoothies.
Using electric beaters, whip the coconut cream on high for 3-5 minutes or until light and fluffy. Place the bowl covered in the fridge for 15 minutes to chill & firm.
Spread a dollop on each superfood square and sprinkle with granola to serve.
Keep remaining cream in the fridge until ready to serve more squares.
Tip: You can melt your coconut oil, rice malt syrup & nut butter together in a bowl over simmering water.