Indulgence time! In a healthy way of course. Who said life had to be boring on a wholefood diet? And best of all it can be stored in freezer for up to 2 weeks, so your stash is out of sight.
Ingredients:
Base
- 60g walnut halves
- 40g almonds
- 125g medjool dates, pitted (approx 7 dates)
- 2 Tbsp coconut oil, melted
- 3 Tbsp raw cacao powder
- 1 Tbsp linseeds
- 1 Tbsp chia seeds
- 2 Tbsp rice malt syrup
Raw caramel
- 70g almond butter
- 2 Tbsp hulled tahini
- 2 Tbsp rice malt syrup
- 75g medjool dates, pitted (approx 4 dates)
- 2 Tbsp vanilla paste or extract
- 1 tsp macca powder
- 115g chopped almonds
Chocolate Topping
- 3 Tbsp coconut oil
- 3 Tbsp rice malt syrup
- 3 Tbsp raw cacao powder
Method:
- Combine all base ingredients in food processor and blitz to a crumb or until a paste is formed if you prefer a smoother texture for base. Can add a touch of water to loosen ingredients to assist with blending.
- Line a square 20cm cake tin with baking paper, then spoon base mixture into the tn and evenly spread it around. Place in freezer while preparing the topping.
- Place all raw caramel ingredients, except chopped almonds, in food processor and blitz until smooth caramel-like texture forms. Spread caramel evenly over the surface of base. Sprinkle over half of chopped almonds, then return to freezer.
- Make chocolate topping by melting coconut oil in small saucepan over low heat. Once melted, remove from heat and add rice malt syrup and cacao powder. Whisk well to create a smooth melted chocolate. Pour over slice and spread evenly and finish with chopped almonds.
- Return to freezer and allow to set for 4-6 hours. Serve straight from freezer.
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