I originally created this recipe just for a little bit of fun in the kitchen – it was never my intention to share the recipe or even think about the ingredients I was popping into the food processor! But, since my team of taste testers won’t stop talking about the recipe and there were dibs on the last piece in the fridge I thought it was a good idea to share the recipe – even rob was rationing the slices as a little after work nibble I decided it might be time to share the recipe with everyone!
While this is a healthy recipe, its key to note that it should still be enjoyed in moderation – often there is the perception that a healthy food should be eaten in large quantities.
This recipe is Gluten free, Grain free, Dairy free, Raw, Vegan, Refined sugar free, FOPMAP friendly – Date free
I N G R E D I E N T S
B A S E
1 cup of almonds
1/4 cup raw cacao powder
1/4 cup coconut oil, melted
1 tbsp honey / maple syrup / rice malt syrup
M I D D L E
1 cup of cashews, soaked overnight
1 cup of desiccated coconut
1 tsp peppermint essence (or extra if you like it a bit more minty)
1 tablespoon honey / maple syrup / rice malt syrup
2 tablespoons coconut butter
T O P
1/4 cup coconut oil, melted
1/4 cup raw cacao powder
honey (optional but I did not add)
M E T H O D
1. In a food processor, start with the bottom layer. Add all the base dry ingredients and process until a crumb, once a nice consistency and add the wet ingredients.
2. Remove base layer and place in a lined baking tin, Using hands and back of a spatula to push the mixture into the pan. place in the freezer to set.
3. Return to the food processor (may need a little wash) and add cashews first and process until a nice paste, add coconut, peppermint, coconut butter and honey and process again.
4. Remove baking tray from the freezer and pour in next layer. Using a spatula to move the mixture around the pan. Return to freezer.
5. In a small bowl, stir together coconut oil, cacao and sweetener if using. Once lush and smooth pour over the final layer and ensure it is even in the pan.
6. Place the slice into the refrigerator for at least an hour, until chocolate top layer has hardened.
7. Cut with a warm sharp knife and store in a glass container.
Note: this recipe can be frozen for up to a month.
Health and Happiness,
Alyce x