Hazelnut & Chocolate Easter Slice

It’s so easy to overeat on the chocolate during easter if there’s nothing else on offer, so make sure there’s plenty of delicious and nutritious snacks to balance things out. Remind the kids how much the Easter bunny loves carrots!! Fresh veggies with hummus, chopped fruit, healthy cookies or muffins & homemade hot cross buns. This slice is a great keeper for the fridge and will definitely curb those sugar/chocolate cravings over this time of year.

Crust:

  • 1/2 cup almonds
  • 1/4 cup hazelnuts
  • 8 medjool dates, pitted
  • 1 Tbsp Cacao powder
  • 1/2 tsp vanilla paste
  • pinch of salt

Filling:

  • 3/4 cup cashews, soaked in water overnight
  • 1/2 cup solid coconut cream from a can that has been refrigerated overnight
  • 4 Tbsp coconut oil, melted
  • 3 Tbsp rice malt syrup or maple syrup
  • 1/2 tsp vanilla paste

** For the topping: hazelnuts, Well Naturally No Sugar Chocolate & freeze dried raspberries

How to:

Place nuts for the base into a food processor or blender and process until a fine crumb consistency. Add the dates, cacao, vanilla & salt and process until well combined. Press into a greased and lined slice tine 20cm x 20cm.

Rinse and drain the cashews. Clean and dry the food processor and add the cashews plus the rest of the filling ingredients (except the toppings). Blitz until smooth. Pour over the base and sprinkle with the chopped hazelnuts, chocolate & berries.

Place in the freezer for 3-4 hours to set then slice and enjoy.

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