GF:DF:SF:V:VG:PALEO
Serves 20
BASE:
½ cup walnuts
¼ cup almonds
½ cup medjool dates, seeds removed (approx 5 dates)
2tbsp coconut oil, melted
3tbsp raw cacao powder
1tbsp linseeds
1tbsp chia seeds
2tbsp rice malt syrup
CARAMEL:
¼ cup almond butter
2tbsp tahini
2tbsp rice malt syrup
¼ cup dates, seeds removed (approx 3 dates)
2tsp vanilla
1tsp maca powder
¾ cup chopped almonds
TOP:
3tbsp coconut oil
3tbsp rice malt syrup
3tbsp raw cacao powder
Combine all base ingredients in food processor and blitz to combine into a crumb, or if you prefer a smoother base, until a paste is formed. If you need to loosen the ingredients to assist with blending, add a touch of water. Line a square cake tin (20cmx20cm) or loaf tin with baking paper, then evenly spread base into tin and place in freezer whilst preparing caramel and topping. Place all ingredients, except chopped almonds, in food processor and blitz until smooth caramel is formed. Spread over the base and top with ½ the chopped almonds, then place back in the freezer once again. To finish the slice, make the chocolate, by heating a small saucepan on the stove on low heat and melting coconut oil. Once oil is melted, remove from heat and add rice syrup and cacao powder, whisking well to create a smooth melted chocolate. Pour molten chocolate over the slice and spread evenly then top with remaining chopped almonds. Return slice to freezer and allow to set for approximately 4-6 hours. Serve from and store in the freezer up to 2 weeks.
+Nutrition Tip: given the richness of this slice, I would suggest just eating a small portion to satisfy your sweet tooth. I have recommended 20 serves from the slice. Remember, just because they are raw treats, it doesn’t mean we need to overeat and lose the nutrition we gain from other foods in our diet to create BALANCE.