1 cup of cashew nuts
1 cup of hazelnut flour
2 cups of dates (soaked for ten minutes in boiling hot water and blended into paste)
4 tablespoons of coconut oil (melted)
4 tablespoons of raisins
2 tablespoons of cacao or cocoa powder
2 teaspoons of vanilla
Pinch of salt
1 cup of Fix and Foggs Dark Chocolate Peanut Butter
¾ cup of cold water
½ cup of coconut oil (melted)
½ cup of maple syrup
Pinch of salt
1 block of 85% dark chocolate
1 heaped tablespoon of coconut oil
This recipe takes a little bit of preparation, but it is worth the wait!
First up you need to prepare the base and leave that to set. To prepare the base…
Mix the cashews and hazelnut flour in blender.
When the dates have been soaked and drained, add the remaining base ingredients and blend until mixture sticks together nicely.
Press firmly and evenly into a lined square baking tin and place in the freezer to set and leave for at least 3-4 hours.
Put all of the filling ingredients in your blender and mix until you get a very smooth consistency.
Pour the filling over the set base and chill in the freezer for at least 4 hours.
To make the chocolate garnish melt the dark chocolate and coconut oil on a low heat on the stove top.
Pour the mixture over the slice and sprinkle with ground hazelnuts. Place back in the freezer for 30 minutes to let the topping set.
Let it sit out for 10 minutes before serving.
Chocolate Nut Slice