SERVINGS: 20
CALORIES: 166kcal
PREP TIME: 5mins
COOK TIME: 0mins
SETTING IN FRIDGE: 1hr
TOTAL TIME: 1
INGREDIENTS:
CHOCOLATE BASE
260 g Medjool dates seeds removed (pitted weight)
140 g almonds
40 g cacao nibs or beans, or powder
40 g coconut oil
CHOCOLATE TOPPING
100 g coconut oil
60 g cacao powder
70 g raw honey
1/2 tsp vanilla powder or 1 tsp vanilla extract
INSTRUCTIONS:
TO MAKE CHOCOLATE BASE
Place dates, almonds, cacao beans and coconut oil in a mixer bowl. Blend 1 minute/speed 8/MC on.
Transfer mixture into a silicon slice form, or lined slice tin (leave some overhang to lift the slice out with when ready). Refrigerate while you make the topping.
TO MAKE CHOCOLATE TOPPING
Into clean, dry mixer bowl, place coconut oil, cacao powder, honey and vanilla. Process 10 seconds/speed 5/MC on. Scrape down the sides of the bowl. Repeat twice.
Pour mixture onto the base layer of your slice, ensuring even coverage. Refrigerate for 15 minutes then remove from the fridge and use a sharp knife to score lines in the surface of the chocolate where you plan to cut it when it has set.
Refrigerate until completely set, then cut into pieces and enjoy!
NUTRITION:
Serving: 1piece | Calories: 166kcal | Carbohydrates: 16g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Sodium: 1mg | Potassium: 187mg | Fiber: 3g | Sugar: 12g | Vitamin A: 19IU | Calcium: 31mg | Iron: 1mg