Black Forest Slice (GF, DF, SF, EF)

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.

Ingredients

BASE

• 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

MIDDLE

• 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

TOP

• 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.

Directions

1. 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).
2. 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.
3. Wash the food processor and then use it to blend the middle ingredients until smooth.
4. Pour the fruit mix over the base and then place in the freezer for 30 minutes to set.
5. Place the ingredients for the top into a bowl and blend until smooth.
6. Spread the chocolate mix over the frozen middle layer and return to the freezer for another 20 minutes to set.
7. 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.