Chocolate Almond Slice

When I was little (and before I became a Vegan) my parents would often take my sister and I to the bakery. Every time, she would have a custard tart and I would have a caramel slice – my favourite dessert. This recipe trumps the caramel slices of my childhood, and takes first place as my new favourite dessert!

Ingredients

First layer – biscuit base
  • 1 cup almonds.
  • 1/2 cup walnuts.
  • 1/4 cup cocoa powder
  • 1 pinch salt
  • 1 cup pitted dates
Second layer – almond butter
  • 1 cup almond butter (I used my own almond butter – see here for the recipe)
  • 1 Tbsp agave or maple syrup
  • 1pinch salt
Top layer – chocolate
  • 1 1/4 cup dark chocolate
  • 1/2 cup coconut milk
  • 1 Tbsp coconut oil

Tools

  • 1x small pot
  • 1x heat proof bowl, big enough to sit on the pot, with enough room for water to boil underneath it without the water touching the bowl
  • 1x spoon
  • 20cm x 20cm tray
  • Baking paper
  • 1x mixing bowl

Method

  1. Put the nuts, cocoa powder, and salt to a food processor and blend into a meal.
  2. Remove from bowl and set aside.
  3. Add the dates to the food processor and mix until small bits remain or a ball forms.
  4. Break up the dates with a spoon.
  5. Add the nut cocoa mixture back in and blend to combine until a loose dough is formed, add a little bit of water if required.
  6. Put the dough on a baking paper lined 20cm x 20cm baking dish and spread evenly with a spatula or your fingers.
  7. Top with baking paper and use a flat-bottomed item (like a drinking glass or measuring cup) to pack the crust into a solid layer.
  8. Remove baking paper and set aside.
  9. Add the almond butter to a small mixing bowl with the agave or maple syrup and  salt.
  10. Stir to combine (if it is runny add a little almond meal to thicken until spreadable).
  11. Add the almond butter mixture to the crust.
  12. Top with baking paper and use the same item from earlier to spread and pack the mixture down into a flat, uniform layer.
  13. Remove baking paper and set in freezer to chill.
  14. Put a small pot of water on the stove and bring to water, then turn down to simmer.
  15. Put a heatproof bowl on top of the pot.
  16. Add the dark chocolate, broken into chunks and a dash of water.
  17. Stir continuously until the chocolate is almost completely melted.
  18. Add the coconut milk and coconut oil.
  19. Continue to stir until the coconut milk/oil are mixed in and the chocolate is completely melted.
  20. Remove the tray from the freezer and pour the chocolate on top.
  21. Spread with a spatula until smooth (I find it useful to grease the spatula to prevent sticking).
  22. Put the tray back into the freezer for 30 minutes to set.
  23. Cut into slices and serve with strawberries/blueberries and coconut cream!
  24. You can store the leftovers in the freezer.

 

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