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ROSENEATH KITCHEN “SNICKERS” SLICE
This slice has 3 layers to it, only using a few main ingredients. I’ve listed the total ingredients at the start for an easy to make shopping list, and then broken it down further down the recipe – so ensure you read the recipe carefully.
Zuchinni and Chilli Fritters
Avocado and Tomato Salad
Asian Pork Skewers
Salted Coconut Icecream
Chilli, Spring Onion & Feta Cornbread
140g roasted salted almonds
4 Tbsps cacao powder
8 Tbsps melted coconut oil
½ cup full cocount cream
Making the “biscuit” base
Blitz all the almonds in food processor until a crumb like texture. Add 140g of the dates in small batches and blitz again until a crumb like texture. Have patience with this. Add 2 Tbsp cacao, pinch of salt, ¼ tsp vanilla and 1Tbsp of coconut oil and blitz. Once mixed, pack into a slice tin that has been lined with grease proof paper. Put in fridge to set.
Making the “caramel and nuts” part
Melt 180g of dates and 100g of raisins in 1 cup of boiling water in a pan. Takes about 10 – 15minutes – add more water if needed. The dates should then be very soft and mushy. Add in 1tsp vanilla, a pinch of salt, 2 Tbsp cocount oil and mix in a food processor. Once mixed to a caramel type texture, stir in the peanuts. Do not blitz the peanuts up – leave them chunky. Pour the mixture on to the “biscuit” base and put back in the fridge to set.
Making the “chocolate” topping
Melt 140g of dates in ½ cup of boiling water in a pan. Takes about 10 – 15minutes – add more water if needed. The dates should then be very soft and mushy. Once done, mix in a food processor until smooth then add in the coconut cream, 2Tbsp cacao, 5Tbsp coconut oil, ¼ tsp vanilla and a pinch of salt. Blend this all up into a nice chocolate looking mix. Put on top of the slice.
I set mine in the freezer then have it as a cold treat. It makes about 30 3x3cm pieces that are around 130 calories.
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BSc [Physiology], BPhty, PGCert [Human Nutrition], Acc.NZTri Coach Level1, ISAK Level 1
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