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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.

140g roasted salted almonds

460g dates

100g raisins

4 Tbsps cacao powder

8 Tbsps melted coconut oil

½ cup full cocount cream

30g peanuts

Vanilla essense

Salt

 

 

 

METHOD

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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Proudly supported by:

Emma Cachemaille

BSc [Physiology], BPhty, PGCert [Human Nutrition], Acc.NZTri Coach Level1, ISAK Level 1

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