Description
This rich and creamy no-bake choc coconut slice is the perfect afternoon treat when you’re craving something sweet.
Ingredients
Base:
- 1 cup / 150g almonds
- 2 tablespoons coconut oil, melted
- 2 tablespoons cacao powder
- 2 tablespoons maple syrup
- Pinch of salt
Filling:
- 1½ cups / 210g raw cashews*
- ¾ cup / 60g desiccated coconut
- 2 tablespoons maple syrup
- 10 Medjool dates, pitted
- 1 cup / 240g coconut cream*
- Pinch of salt
Topping:
- ⅓ cup coconut oil
- 2 tablespoons maple syrup
- ¼ cup / 25g cacao powder
- ¼ cup / 60g coconut cream*
Instructions
- Place the cashews for the filling in a bowl and top with boiling water enough to cover them. Set aside.
- Blend all base ingredients in a food processor until you can pinch it and it stays together. You may need to scrape the sides to make sure that it’s all blended equally.
- Line a loaf baking dish with unbleached baking paper and press down the base dough firmly. Put in the freezer.
- Drain the cashews and add to the food processor along with the rest of the filling ingredients, and process until smooth. You may need to scrape the sides to make sure that it’s all blended equally.
- Pour over the top of the base and put back in the freezer. This will take around 3 hrs to set. When checking it, touch the top, and it has to be pretty firm. You can also do this step overnight.
- Just before you take the slice out of the freezer, combine all the topping ingredients in a small saucepan before putting on the stove. Once you have all the ingredients in the pot, add to the stove on low heat, constantly stirring until a smooth consistency is reached. Be careful that it doesn’t split. It’s crucial for you to keep stirring. Once all the ingredients have been incorporated well, remove from heat and stir really vigorously until you reach a nice creamy, smooth, glossy chocolate.
- Remove the slice from the freezer and pour over the topping to set, and wait until it goes semi-hard before putting back in the freezer for the topping to harden (around 15-20 mins).
- Cut with a sharp knife, cleaning in between each cut to get a smooth and clean slice.
- Serve cold. We like it pretty much out of the freezer as it stays really well together and is chewier. Always store in the fridge or freezer as it will start to soften otherwise.
Notes
Cashews: If you want to keep this slice raw and you have time, you can soak the cashews in cold water for three hours instead of the boiling water suggested in the instructions.
Coconut cream: Make sure that this is the thick creamy part of the coconut cream can. Not the liquid.
- Diet: Vegan
