Raw Chocolate Hazelnut Slice

Crust:

  • 1/2 cup macadamia nuts
  • 1/2 cup hazelnuts
  • 1 cup almonds
  • 14 medijool dates
  • Splash of vanilla extract or powder
  • Dash of cinnamom

Filling:

  • 17 medijool dates (soak in hot water for 5 mins to soften)
  • 2 1/2 tbsp cacao powder
  • 1 1/2 tbsp coconut oil
  • 2 tbsp plant based milk

Peanut butter Carob Sauce:

  • 2 heaping tbsp carob powder*
  • 1/4 cup melted peanut butter
  • 1 1/2 tbsp melted coconut oil
  • 1 tbsp coconut sugar 

Topping: goji berries, coconut shreds, sliced almonds

 

Intrusctions:

In a Food Processor or High Speed Blender process all crust ingredients until you can pinch it into a dough. The crust should not be completely blended, just processed enough that it can form a nice crust. Remove the crust and press into the bottom on a square or rectangular pan. Place into the freezer for at least 10 mins to slightly harden. (I suggest using a high speed blender for the filling to insure it is super smooth with out and lumps). For the filling, place all the ingredients into a blender and blend until smooth. Pour and evenly smooth the filling on top of the crust and place back into the freezer until hardened, (1 hour at least). To make the sauce, melt the coconut oil over medium heat in a sauce pan. Once melted, add the remaining ingredients and whisk until smooth and fully combined. Transfer the topping onto the filling and spread until a even layer is formed. Place the Slices into the freezer for 5 mins then take out and add the toppings. Then place back into the freezer for another 30 mins. Once completely hardened take out, slice into squares and enjoy. Store the remaining slices in the freezer. 

 

 

 

* Can substitute carob powder for cacao powder