Choc Nut Butter Slab
A delicious but super simple recipe from the lovely Wellness with Hayley, perfect for an easy and healthy treat when you are stuck inside and looking for answers inside the fridge!
Oooooh team, you might have to double this batch.. I’m telling you, it does not last long in this house hold! These bad boys are not only plant-based but are also coeliac friendly, refined sugar free, full of plant protein, healthy fats and fibre to help with elimination.
Perfect to whip up, chuck in the freezer and pull out when you’re in need of an afternoon pick-me-up as it contains mood-boosting properties from the cacao and magnesium.
Ingredients
1 cup almonds
4 tbsp raw cacao powder
1 cup dates (soaked in boiling water for 5 minutes)
1 cup shredded coconut
2 tbsp of peanut butter
2 tbsp 100% pure maple syrup
1/4 cup almond milk
3 tbsp cacao butter or coconut oil
Method
Place the almonds, half of the dates and half of the raw cacao powder into a food processor to blend until sticky but still chunky.
Mix through the shredded coconut and then press firmly into a lined baking dish and place in freezer to harden
Place the peanut butter, almond milk, rest of the dates and half of the maple into the food processor, adding more almond milk to get desired consistency (aiming for a thick puree).
Pour this over the base and place back into the freezer to harden
In a pot on low heat melt the cacao butter, maple syrup and cacao powder. Then pour over the top and place back in freezer one last time for roughly 2 hours.
Cut, serve, eat and enjoy.