THE CHOCO ALMOND SLICE

 
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RICH, WHOLESOME AND SIMPLE

GUYS..

I’M NOW A CHOCOLATE FAN! I NEVER REALLY WAS UNTIL AS OF RECENTLY.. BUT ONLY WHEN IT’S PAIRED WITH SOMETHING CREAMY LIKE COCONUT OR A FORM OF CREAM. HMM, PICKY I KNOW!

THESE RAW ‘CHOCO ALMOND SLICES’ (THANKING MY GORGEOUS MOTHER FOR THE CREATIVE AUSSIE SLANG NAME FOR THESE TREATS) ARE SUPER RICH AND CHOCOLATEY BUT JUST THE RIGHT AMOUNT WHEN PAIRED WITH THE SUTTLE CREAMY COCONUT AND ALMOND LAYER. THIS BATCH LASTED ONE DAY IN MY HOUSE SO I’D RECOMMEND DOUBLING THE RECIPE IF YOU’RE A FOODIE LIKE MYSELF HEHE.


REFINED SUGAR FREE

GRAIN FREE

GLUTEN FREE

VEGAN

PALEO

WHEAT FREE

LOW CARB

DAIRY FREE

FRUIT FREE


serves 6 | prep time 5 min | cook time 15 | total 20 min


COCONUT ALMOND LAYER

  • 1 cup roasted almonds

  • 3/4 cup desiccated coconut

  • 2 pitted medjool dates

  • 1 tsp cinnamon

  • 2 tbsp coconut oil (melted)

  • Pinch of pink salt

  • CHOCO LAYER

  • 1/2 cup coconut oil (melted)

  • 2-3 tbsp cacao powder (depending how choco you want it)

  • 1/2 tsp vanilla extract

  • 3 tbsp maple syrup

INSTRUCTIONS

  1. Place all the coconut almond layer ingredients into a blender, blend then transfer into a square container or baking tray. (optional to line the tray/container with baking paper, but I seem to be able to remove my slices fine without)

  2. Melt the coconut oil and mix in the cacao, vanilla and maple syrup.

  3. Pour over the coconut almond layer, spreading evenly then popping it into a freezer to set for 30 minutes.

  4. Once it’s set, cut it into 6 slices, removing them with a knife and small spatular. Transferring into smaller containers to leave in the fridge (or eat some straight away hehe)

Enjoy chickens!

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pssst..

don’t forget to tag me in any of your remakes! It makes my day seeing them!

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