Coconut & Cashew Choc Slice

 Sometimes I just crave a simple treat to whip up after dinner or to take over to a friends house. This slice is about as simple as it gets and can be made largely from ingredients you will have in your pantry or can pick up at the supermarket on your way home.

For those of you avoiding fructose – this is the one for you! Satisfy your tastebuds and sugar cravings with coconut oil and rice malt syrup for slow release energy without the fructose hit.

This is the basic recipe but feel free to get creative – add in any nuts & seeds you like, play around with dried fruit or fresh raspberries if you can have some fructose, roll into balls and coat in chocolate for a truffle instead of a slice!

Enjoy x

 

Base:

150g cashews

150g almonds

250g desiccated coconut

1/2 cup coconut oil

4 tbsp brown rice syrup

1 tbsp cacao

 

Chocolate layer

30g cacao butter

1/4 cup melted coconut oil

1/4 cup cacao

2tbsp rice malt syrup (adjust to your taste)

pinch of salt

pinch of cinnamon

 

Blend all base ingredients in a food processor until well combined. Either press into a lined tray or roll into balls – refrigerate until set (about 30-40 minutes).

For the chocolate layer melt the cacao butter and coconut oil over a double broiler. Whisk in the remaining ingredients until smooth.

If you are making the slice you can simply pour this over your base layer and return to the fridge until set.

If you are coating rolled balls to make truffles you may need to place the chocolate into the fridge, whisking occasionally until it is a little more set so that the balls are coated thickly. Roll the balls in the chocolate and place in fridge to set.

Makes 30. Store in refrigerator. Hide them or they will disappear! x

 

 

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