Chloe: Big thanks to the talents of Melanie De Laine for this incredible recipe. If you are looking for a delicious treat packed full of nourishing goodness, these slices are for you. They are refined sugar free and dairy free!
Ingredients
Base
- 1/2 cup rolled oats
- 1 cup almond meal
- 1/2 cup 180 Nutrition Vegan Chocolate Protein Powder
- 2 tsp almond butter
- 100ml plant based milk
- 1 tbsp coconut oil
Filling
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1/2 cup unhulled tahini
- 2 tbsp coconut oil
- 1 tsp vanilla essence
- salt
Top
- 100g dark chocolate
- 1 tbsp coconut oil
Method
- Combine all ingredients for the base in a food processor. Blend until a thick dough forms.
- Line baking dish with baking paper
- Press the base dough into the tin until even
- Place into the freezer while moving onto the caramel filling
- Place all ingredients for the caramel into the blender and blitz until it thickens into a paste
- Scoop out caramel layer on top of the base and spread till even
- Place back into the freezer
- Move onto the chocolate topping, heat a saucepan over low-medium heat
- Slowly melt dark chocolate and stir in the coconut oil
- Pour chocolate topping on top of the caramel layer and place back into the freezer
- Allow 2-3 hours to freeze
- Before cutting, place in the fridge for 30 minutes to prevent the chocolate layer from cracking
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