Crunchy Chocolate Slice
PREP TIME
45 minutes
SERVES
15 slices
COOK TIME
DIFFICULTY
Medium
Ingredients
Crunchy Base
- 4 weetbix
- 45g Almonds
- 2 scoops of Vegan Vanilla Protein Powder
- 60ml Organic Road Coconut Oil melted
- Pinch of salt
Chocolate Centre
- 85g Dates, pitted and soaked in hot water for 15 minutes (save the date water – 60ml)
- 20g Organic Road Cacao Powder, sifted
- 60ml Manuka Honey
- 2 scoops of Vegan Chocolate Protein Powder
- 50g Almond butter
- 60ml Organic Road Coconut oil, melted
Choc Topper
- 50g Organic Road Cacao Powder
- 80ml Organic Road Coconut Oil, melted
- 100ml Manuka Honey
Method
To make the Crunchy Base
- Blitz the weetbix and almonds together until ground
- Add the rest of the Crunchy Base ingredients to the food processor until combined
- Line tin with baking paper, press the mixture evenly, and place in the freezer to set for at least an hour
To make the Chocolate Centre
- Pour boiling water over dates and soak for 15 minutes
- Once softened, blitz the dates and 60ml of the date water
- Add remaining Chocolate Centre ingredients and blend until combined and creamy
- Pour over base and place back in the freezer
To make the Choc Topper
- Slowly combine all Choc Topper ingredients into a bowl and stir slowly until the ingredients create a smooth runny chocolate texture.
- Pour evenly over the mixture and return to the freezer to set overnight.
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