Whoever thought a homemade chocolate bar could taste so good and it’s vegan and gluten free? This tantalizing treat will have everyone in awe of your perfect kitchen creation.
GLUTEN FREE | PALEO | VEGAN | RAW | DAIRY FREE
Serves 16 Slices
INGREDIENTS
Nutty Base
1/2 cup Almond Meal
1/2 cup Walnuts
3 tbsp. Coconut Nectar Syrup or Rice Malt Syrup
1/4 cup Raw Cacao Powder
Crunch Layer
1 cup Almond Meal
1/2 cup Coconut Flour
1/2 cup Desiccated Coconut
2 tbsp. Coconut Nectar Syrup or Rice Malt Syrup
1 tsp. Vanilla Extract
Gooey Caramel Layer
3 cups Dates, pitted
2 tbsp. Coconut Milk
2 tbsp. Coconut Butter
1/3 cup Coconut Oil
Chocolate Drizzle Topping
1/3 cup Coconut Oil, melted
1/4 cup Raw Cacao Powder
1/4 cup Coconut Nectar Syrup or Rice Malt Syrup
METHOD
1 Line a square or rectangle baking tray with baking paper. This will ensure your treat will be easily lifted out of the tray without compromising your layers. (Try not to use a very large baking tray, as you want your slice to be plump.)
2 To start off your treat, grab all of your nutty base ingredients and place into a food processor and blend.
3 Place the base ingredients in the tray and firmly press down the mixture. Place the tray in the freezer while you work on your next layer.
4 The same method again for the next layer – place all the crunch ingredients into the food processor and blend.
5 Place the crunch mixture in the tray and firmly press down the layer. Place the tray in the freezer while you work on your next layer.
6 Now the best bit, the caramel layer! Place all ingredients in your food processor and blend. If your dates are sticking to the sides simply scrape the sides and keep blending.
7 Pour the caramel mixture into the tray and even out the mixture (a spatula is best for this part to even out the gooey caramel). Place the tray in the freezer while you work on your next layer.
8 Finally the chocolate layer! In a mixing bowl mix all ingredients together until you have a smooth consistency. Pour over the slice and freeze overnight or for at least 4 hours.
Cook’s Notes: When cutting your slice use a warm sharp knife to ensure your slice cuts clean.
The Carousel thanks Nature Pacific for this recipe.
Bryn’s new book ‘Going Coconuts’ is brimming with paleo, vegan, raw, dairy-free and gluten-free recipes – all of which are tried and tested by the ‘coconut guru’ herself. Get your copy at www.naturepacifc.com.
