My chocolate slice is a great afternoon snack for when the kids get home from school.
Gluten, dairy and egg free
INGREDIENTS:
BASE:
- 2 Cups desiccated coconut
- 1½ Cups almond meal
- ¼ Cup raw honey
- ¼ Cup natural nut butter of your choice (I used the Brazil, cashew and almond spread)
- ¼ Cup cocao
- ¹⁄³ Cup coconut oil (melted)
TOPPING:
- 4 Tbsp. liquid coconut oil
- 4 Tbsp. cocao
- 3 Tbsp. maple syrup
METHOD:
- Grease and line a square slice tin. Make sure some of the baking paper comes up the sides a little.
- Place all the ingredients for the base in a food processor.
- Blend all the ingredients until well combined and damp like wet sand.
- Pour into the prepared slice tin and spread out evenly, pressing down firmly.
- Place in the fridge to set a little for 10 minutes.
- To make the topping, whisk all of the topping ingredients in a small bowl. Pour over the slice base and spread it out evenly. Shake the tray and little to make the top smooth.
- Place in the fridge for 30 minutes or until set firm.
- Remove from the tray by the baking paper and cut into squares. Keep in an airtight container in the fridge.
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