Pink bliss smoothie with pomegranate, raspberry, hemp + more

Raw chocolate slices with coconut and almonds

Raw chocolate slices with coconut and almonds These raw chocolate slices with coconut and almonds are the perfect treat for when you have very little time, but still want to make something super delicious that will impress your guests – or just yourself ;) These yummy slices can be whipped together in no time and you can even make them a couple of days beforehand to save time – I actually think they get even better after a couple of days in the fridge!

While I promise that you cannot taste it, these babies are actually made without refined sugar, flour, butter or any of the conventional baking ingredients (though I definitely enjoy those too!), but instead they contain nutrient rich alternatives for a healthier yet still indulgent tasting treat. I hope you will enjoy these as much as I do!  ❤︎

You can find more chocolate recipes right here!

Raw chocolate slices with coconut and almonds Raw chocolate slices with coconut and almondsIngredients – yields 8 slices:
1 cup (equals about 2 1/4 deciliter or 138 grams) almonds
1 cup (equals about 2 1/4 deciliter or 80 grams) shredded coconut
1 cup (equals about 2 1/4 deciliter or 265 grams) pitted dates, packed
1 teaspoon pure vanilla powder – buy it right here!
3 tablespoons raw cacao powder – buy it right here!
A pinch of fine sea salt
2 tablespoons akacia honey or pure maple sirup
2 tablespoons coconut oil, melted – buy it right here!

Raw chocolate frosting:
4 tablespoons coconut oil, melted – buy it right here!
4 tablespoons raw cacao powder – buy it right here!
2 tablespoons akacia honey or pure maple sirup

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Raw chocolate slices with coconut and almonds Raw chocolate slices with coconut and almondsDirections:
Start by adding the almonds to a food processor and pulse until they are chopped – how finely chopped you want them is completely up to you, I personally like to keep some texture and crunch. Then add the shredded coconut, vanilla powder and cacao powder and give it a quick pulse. Add the rest of the ingredients and pulse until you have a sticky and cohesive dough. Line a bread tin with baking paper and add the date mixture, use a spoon (run it under water first so it doesn’t stick) to evenly divide the mixture and to press it in tight. Then whisk together the ingredients for the chocolate frosting and pour it onto the date mixture in the bread tin – if you’d like you can add some extra toppings as well, I added shredded coconut, chopped dark 70% cacao chocolate and finely chopped almonds. Let it set in the fridge for a couple of hours or simply put it in the freezer for 15-30 minutes if you are in a hurry. When it is ready to be served, cut it into thin slices and put any leftovers back into the fridge – it can keep for about a week in an airtight container in the fridge or freezer. Enjoy!

   

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