This is an absolute fav and perfect for that occasional treat. Its full of healthy fats (so important for healthy hormones) and can be stored in the freezer which helps if your tempted to eat it all in one sitting. I initially made this for a family catch up before Christmas and after browsing a couple of recipes and finding that most were quite high in fructose decided to make my own recipe and use my thermomix. If you don’t have a thermomix you can make this in a high powered blender or food processor but you may have to increase the time stated for each step. Don’t worry, its worth it :-).
- 100g raw almonds
- 50g shredded coconut
- 30 – 50g dates (fresh or dried)
- 20g coconut oil
- 20g raw cacao powder
- pinch of sea salt
- 80g coconut oil
- 100g canned coconut milk
- 1 cup (about 160g) raw cashews pre-soaked for 4 hours or overnight (drain liquid off and rinse before using)
- 1 tsp matcha powder (I use matcha maiden). This is optional but is what gives the slice the pretty green tint.
- 50g rice malt syrup
- Pinch of sea salt
- 4 – 6 drops of doterra peppermint oil (if using another brand ensure it is safe for consumption and be aware that you may need to increase the quantity)
For chocolate topping
- 50g coconut oil
- 25g raw cacao powder
- 50g rice malt syrup
- Line a baking tray with baking paper, I used a tray that was about 25 x 15 cm
- Add all base ingredients to mixing bowl and combine 20 seconds / speed 7, stop and scrape the sides of the bowl with spatula and combine for a further 10 seconds
- Transfer mixture to the lined tray, spreading out evenly to cover the base. Place in freezer while you make the filling
- Rinse the mixing bowl then add all the filling ingredients except the peppermint oil. Blend at speed 7 until you achieve a smooth creamy texture. I recommend 4 minutes, stopping every 30 seconds to scrap the bowl with the spatula
- When you are happy with the texture, add the peppermint oil, start with 2 drops, combine for a few seconds at speed 2, taste test and repeat until you are happy with the flavour. I thought 5 – 6 drops was perfect. You don’t want the peppermint to be too over powering
- Now you can smooth the filling over the base and return to the freezer
- Rinse and dry the mixing bowl well. Depending on the temperature your coconut oil is stored at you may want to add the coconut oil first and melt at a low heat before adding the cacao and rice malt syrup.
- Once coconut oil is melted, add the cacao powder and rice malt syrup and stir to combine, about 10 seconds / speed 2
- Providing the filling has started to set, carefully pour the topping evenly over the filling, gently tilt the tray to spread to the edges.
- Return to the fridge or freezer and allow to set for a further 30 minutes or until ready to serve*.
I typically make this, allow it to set, cut into pieces and store in the freezer until I’m ready to serve which may be a couple of hours later or 1 – 2 days. If you do this, just remove from the freezer about 20 mins before everyone tucks into it to allow it to defrost.
I hope you enjoy this as much as I do.