For the chocolate base place the almond meal, raw cacao powder, shredded coconut, coconut oil, MCT Keto Tonic and sweetener of choice in a food processor and pulse until well combined.
Using your fingers, press the chocolate base mixture into the base of a brownie pan, square or circle cake tin, lined with baking paper. Place in the fridge or freezer to firm up and set. Meanwhile, in a food processor, combine the berry layer ingredients and blitz until smooth, creamy and well combined. For best results, soak your nuts for about 4 hours.
Pour your berry layer on top of your pre-set chocolate base, and return to the fridge to set. Best sliced with a warm knife. Keep stored in an airtight container for up to 10 days in the fridge or 3 months in the freezer.