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Makes:
20 PIECES
This slice has a lot going for it - no-bake, raw, vegan and low in refined sugar. It’s moreish so maybe place at the back of the fridge! My food writer friend, Helen Jackson gave me her version of this recipe, which I’ve slightly simplified to help with sourcing ingredients.
Base
| 1 ½ cups | Puffed rice, (or use rice bubbles) (Main) |
| ½ cup | Ground almonds |
| ¼ cup | Cacao powder (Main) |
| 3 Tbsp | Maple syrup |
| 2 Tbsp | Coconut oil, melted |
Filling
| ¾ cup | Peanut butter (Main) |
| 1 ½ Tbsp | Maple syrup |
| 1 Tbsp | Coconut oil, melted |
Topping
| 7 | Medjool dates, pitted (Main) |
| ¼ cup | Cacao powder (Main) |
| ½ cup | Warm water |
| 1 tsp | Vanilla extract |
| 2 tsp | Coconut oil, melted |
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Directions
- Line a 30cm x 18cm slice tin with baking paper. (If you don't have this tin, then make a rough paper case with foil and baking paper to fit inside your tin)
- To make the base, mix all the ingredients together in a bowl, adding the extra 1 tablespoon of coconut oil if the mixture a little dry, then press into the prepared tin. Cover and place in the fridge to firm up.
- To make the filling, place all the ingredients in a small saucepan. Place over low heat and stir until you have a smooth mixture. Remove tin from the fridge and spread the filling over the base. Cover again and return to the fridge for 30 minutes.
- To make the topping, place all the ingredients in a small blender and blend until smooth. Scrape down the sides of the blender bowl and continue blending until smooth, it will take a little time. If the mixture is too thick, add more water to thin. It should be the consistency of a thick icing. Remove tin from the fridge and spread topping over the filling. Cover and return to the fridge until firm enough to slice.
- Keep stored in an airtight container in the fridge.
See more of Bite's healthy chocolatey recipes
- Double chocolate fudge brownies with caramel sauce
- Chocolate chunk energy cookies
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