This delicious slice is full of goodness from almonds, brazil nuts, and cashew nuts. It can be served as a dessert or be frozen and added to school lunches. I wish I’d found such an easy way to make allergy free chocolate earlier!
NOTE: This is a small batch perfect for an 18x15cm pyrex dish; feel free to double the recipe for a larger quantity.
- 1/2 cup coconut flour
- 1/2 cup almond meal
- 1/2 cup crushed allergy free cookies (gf, df, sf, ef)
- 2 Tbsp Almond Brazil Cashew nut butter
- 1 Tbsp honey
- 1/2 Tbsp maple syrup
- 1 Tbsp coconut oil (melted)
- 1/2 tsp vanilla
- pinch salt
- 50g Wildberry spreadable fruit (contains no refined sugar)
- OR: 50g frozen raspberries
- 2Tbsp coconut oil
- 1 Tbsp Almond Brazil Cashew nut butter
- 1 Tbsp honey
- 4 Tbsp dutch cocoa
- 2 Tbsp coconut oil
- 1 1/2 Tbsp maple syrup
Allergies: gluten free, soy free, dairy free, egg free, peanut free. Contains tree nuts.
- Line a pyrex dish with baking paper with overhanging sides so that you can lift it out easily. (This works better than greasing for slicing and freezing).
- Place the base ingredients into a food processor. Blend until well combined and sticking together. Press into the prepared dish and place in the fridge.
- Wash the food processor and then use it to blend the middle ingredients until smooth.
- Pour the fruit mix over the base and then place in the freezer for 30 minutes to set.
- Place the ingredients for the top into a bowl and blend until smooth.
- Spread the chocolate mix over the frozen middle layer and return to the freezer for another 20 minutes to set.
- Remove the slice from the freezer. Lift out the baking paper and slice into small serves. Enjoy delicious goodness!
Tip: The chocolate will soften easily in summer temperatures so this is best stored in the fridge or freezer. For school lunch boxes, place it in frozen.