This slice is inspired by one sold at the cafe where I work. Although that one is, admittedly, simply scrumptious, I needed to make a low-carb version to share with my family. A date-free version was thus born!
You can add extra stevia to the topping (or even the base). I prefer it dark and sharp, with a hint of sea salt to bring out that smokiness in the chocolate.
This recipe can be gluten-free, grain-free, egg-free, dairy-free, and vegan.
Makes 6 slices
Preparation time: 15 minutes (plus chilling)
– 1/2 cup almond meal
– 1/2 cup thread coconut
– 1/2 cup almonds/ cashews (I used a mixture of both)
– 1/2 teaspoon vanilla essence
– zest 1 small orange
– 3 Tablespoons coconut oil (melted)
– 3 Tablespoons cocoa powder
– 4 Tablespoons coconut oil, extra
– 1 Tablespoons granulated stevia of choice, or to taste
– 4 Tablespoons coconut cream
– pinch sea salt
1. Line a small, square baking tin with baking paper (I’d recommend around 12 x 12 cm if possible).
2. Place the almond meal, coconut, nuts, vanilla and zest in a food processor and blitz until fine. Pour in the coconut oil and process until clumpy, then press into the bottom of the tin. Freeze.
3. Meanwhile, place the cocoa, extra coconut oil, and stevia in the same food processor. Blitz until smooth before adding the coconut cream and salt. Process, scraping down the sides of the bowl as necessary, to form a silky paste. Smooth onto the orange-scented base.
4. Return the tin to the freezer until the topping has just set, then slice into 6 pieces using a warm knife. Trimming is perfectly acceptable here, and any off-cuts can be enjoyed without guilt. Store in the fridge or freezer, and enjoy! 🙂