The taste does all the talking, and trust me it will have you coming back for more,* insert drool from mouth here*. This slice is an all time favourite and classic for the Essence of G kitchen, its been reworked and reworked to ensure all you lovely people get the very best version of this recipe!
Its gooey, sweet, nutty and oh so rich. Not to mention refined sugar free and totally vegan for all you animal lovers out there. This slice will impress any person on any occasion. Super simple to whip up, easy ingredients and only one food processor necessary!
What You Need – Base
- ¼ cup Buckinis
- ¼ cup raw almonds
- ¼ LSA meal
- 1 tbsp chia seeds
- 1 tsp vanilla extract
- ½ cup coconut shavings
- 1 pinch of organic cinnamon
- ¼ cup coconut oil (melted)Firstly, line a medium sized container or tin with baking paper. A trick is to have the paper flow over the sides of your container, this will help you remove the slice once its finished setting.
In your food processor, place in all base ingredients and blend on high until well combined. You can play with the consistency if you prefer a crunchy or smooth base.
Spoon out the mixture into your tin and pat down firmly with the back of a spoon to ensure it is even and packed tightly.
Place in freezer to set.
What You Need – Caramel
- 1 1/2 cup dates (pitted)
- 1/3 cup unhulled tahini
- 1/4 cup maple syrup
- ¼ cup water
- sprinkle of saltThe best part! This caramel almost doesn’t even make it to the tin for pouring, I’ve learnt great self control ;).
In a food processor place all caramel ingredients and blend on high. Be sure to stop, scrape down the sides and blend again. Complete this process 2 – 3 times until your caramel is thick and smooth.
Pour out onto your set biscuit base and smooth over. Once the caramel layer is level (helps if you drop the container on the table to level out the mixture evenly) pop in the freezer to set.
Ingredients – Chocolate Layer
- 1/3 cup coconut oil
- 2 tbsp pure organic maple syrup
- ½ cup raw cacao powder
- 1/2 tsp vanilla essence
- Pinch of sea salt depending on tasteThe easiest of all steps!
Melt down your coconut oil and stir in the maple syrup and cacao powder
Your chocolate mixture should become quite smooth and thick, but not runny.
Pour over the chocolate on to your caramel and tip the container from side t side to allow the chocolate to cover and spread evenly.
Place back in the freezer for roughly 20 minutes to completely set.
And you are done! This slice is rich enough on its own so I recommend a cup of tea for a side, otherwise serve up with some nana – nicecream and sprinkle with choc biscuit crumbs to really top it all off!
I would love to know how you found this recipe, and what your thoughts are. Drop me line via email, insta or comment below. x