Tonight we all wanted an after dinner treat so I whipped up this chocolate slice. I must say even I was impressed. YUM! I have never made sugar free icing before, so it was a bit of an experiment, but I was very pleased with how it turned out.
1 cup of dates
1 cup of coconut
1 cup of cashew nuts
2 tablespoons of cacao powder
1 tablespoon of coconut oil
10 pitted medjool dates
3/4 cup coconut oil
2 tablespoons cacao powder
Place in the food processor the dates, coconut, cashew nuts and cacao powder. Whizz on high until the mixture is quite fine. Add the coconut oil and whizz again until the mixture is combined. Line a slice tin with baking paper and press the mixture into the tin to create the base. Place in refrigerator.
To make the icing, place the dates in a small bowl and cover with boiling water for around 10 minutes. Once the date have soften, put them in the food processor and whizz them on high. Add the (soft to melted) coconut oil and the cacao powder. Whizz on high until the mixture is smooth. Spread the icing onto the base and place in the refrigerator until set. Cut into small pieces and serve.
Looks delicious and I’m sure it tastes wonderful as well since I have also made several successful creations of Raw Vegan cakes lately (both chocolate and non-chocolate) based on dates, cashews or other nuts and coconut fat.
I will post them soon on my blog here but you can feel free to visit my FB page as well.
You have inspiring ideas! Thank you.
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