Delectable, delicious and sure to make you drool until you have the first bite then feel completely satisfied knowing that it is made with natural, wholesome and healthy ingredients. An indulgent raw and gluten free slice that can be kept in the freezer for those moments when a chocolate urge is present in what is otherwise a wholefoods based diet. Experiment with adapting the recipe to suit your own needs and likes which is part of the fun of being creative in the kitchen.
1/2 cup rice malt syrup (You could use honey or medjool dates as another option here if you want it sweeter).
2 tablespoons raw cacao powder
1/2 cup organic coconut oil
1/2 cup nut butter-any variety (l just made my own by processing some almonds in the food processor)
2 generous pinches of sea salt
1 1/2 cup raw activated nuts -any variety but l used almonds
1/2 cup coconut flakes
1/4 cup chia seeds
1 teaspoon cinnamon
2 vanilla bean pods (scraped) or 1/2 teaspoon vanilla essence
1/2 cup sesame seeds
This recipe contains lots of ingredients and most can be substituted for something else or left out possibly if you don’t have it in the pantry. Experimentation is at the core of creativity so just go with what you have and have a taste along the way.
Gently melt the rice malt syrup and coconut oil and put to the side. Place the nuts into the food processor and pulse until broken into pieces. Add the rest of the dry ingredients and pulse to mix and then add the liquid. You can do this final step in the food processor or transfer to a bowl to gently mix.
I like to make a treat on the weekend and then keep it in the freezer to have as required. I try to just have wholefoods during the week but if l am at work l often pack a slice or cake into my lunchbox as an energy pick me up during the day. This is a lovely chocolate slice filled with dense energy, anti-oxidants, healthy fats and lots of flavour. Enjoy!