ALMOND PECAN CHOCOLATE SLICE

If you are looking for a delicious, guilt free slice, you got it right here.

 

Gluten, egg and dairy free

 

INGREDIENTS: 

BASE:

  • 6 Medjool dates, pitted and chopped
  • 1 Cup almonds
  • 1 Cup Pecans
  • ½ Cup desiccated coconut
  • ¼ almond spread/butter
  • 3 Tbsp. cocao
  • 2 Tbsp. coconut oil, melted
  • 1 tsp. vanilla essence
  • 1 Tbsp. pure Maple syrup

TOPPING:

  • ¼ Cup coconut oil or coal butter
  • ¼ Cup cocao
  • 2 Tbsp. monk fruit sweetener  or sugar alternative
  • 2 Tbsp. pure Maple syrup

METHOD:

  • Put almonds and pecans into a food processor or thermomix and roughly chop.
  • Add in the dates and quickly chop in the food processor.
  • Add the coconut, cocao, coconut oil, maple syrup, vanilla essence and almond spread. Blend quickly for a few seconds until the ingredients are blended but not chopped finely. I like mine still a little chunky.
  • Pour into a lined, square baking tray. Spread out evenly and press down firmly to smooth the top.
  • To make the topping, place a small saucepan on low on the stove top. Add the coconut oil or cocao butter and gently melt until liquid.
  • Add in the rest of the ingredients and stir until smooth and well incorporated.
  • Pour the topping evenly over the base. Shake the baking tray and give it a little tap on the bench to make sure the top is nice and smooth.
  • Place in the fridge to set for an hour.
  • Once it’s set you can pull it out of the tray and cut it into squares.

 

 

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