This slice is easy to make and even easier to eat.
It is low in refined sugar and so very delicious.
With a vegan daughter and another who is trying to be refined sugar free I have been playing with recipes to suit and this one got the thumbs up.
Cacoa has a rich flavour so if you don’t like strong chocolate then you may like to cut back a bit on this.
- 1/2 cup ground almonds
- 1/2 cup puffed quinoa
- 1 cup puffed rice
- 1/4 cup cacao powder
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil., melted
- 1 cup peanut butter
- 1 1/2 tablespoons maple syrup
- 1 tablespoon coconut oil
- pinch of sea salt
- 7 medjool dates
- 1/2 cup cacoa powder
- 1/2 cup warm water
- 1 teaspoon vanilla extract
- 2 teaspoons coconut oil
Line a 30 x 18cm slice pan with baking paper.
Combine the base ingredients together in a bowl and mix well.
Press into the slice pan and then refrigerate until firm.
Mix the peanut butter, coconut oil, maple syrup and salt together in a small saucepan over a gentle heat, stirring until smooth.
Spread the peanut mixture over the base and return to the refrigerator for 30 minutes.
Place the dates, cacao powder, water, vanilla and coconut oil into the bowl of a blender. Blend until smooth. This may take a few minutes and you will need to scrape down the sides of the blender at times. If the mixture is too thick then a littler more water, it should be the consistency of frosting.
Spread the frosting over the slice and then chill until firm enough to slice.
Store in an airtight container in the fridge.