Choc-Apricot Brownie

Ingredients:
1 C almonds
1 C cashews
1 C dates, pitted
1 C dried apricots
2 T honey (Omit if you are sensitive to sweetness)
1/3 C coconut oil
1/3 C cacao powder
¼ C shredded coconut (plus extra for garnish)
½ tsp vanilla extract
pinch of salt

Method:
Soak your nuts over night, or a minimum of 2 hours submerged in water. 
Puree all ingredients in a food processor and add to a  lined loaf pan, pushing down with your fingers to create an even surface.
Sprinkle with coconut before placing in the fridge for 1+ hours to set.
Slice into bite sized pieces to serve.