Gluten/wheat-free, dairy free, dessert, vegetarian, vegan, paleo, high proteinHaving this yummy treat handy means we don’t reach out for junk when we feel like something sweet. This slice is rich and a little goes a long way.
It’s packed with protein from pecans, good fats from coconut and antioxidants galore from raw cacao. And it’s raw! For extra decadence, serve with a raspberry coulis and some coconut yoghurt.
Ingredients
- For the base
- 1½ cups raw organic pecans
- 1½ cups organic desiccated coconut
- 4 Medjool dates, pitted
- 2 tablespoons raw cacao powder
- A pinch or two of sea salt
- 2 tablespoons melted coconut oil
For the chocolate sauce
- 2 tablespoons raw cacao powder
- 2 tablespoons melted coconut oil
- 2 tablespoons maple syrup (at room temp)
For the top
- A pinch of sea salt
Method
Line a cake tin (18-20cm diameter) with baking paper.
Place the pecans, desiccated coconut, dates, cacao powder and salt in a food processor and process to a fine meal. Add the coconut oil and process for a few seconds until combined. Transfer to the cake tin and press the mixture down with your fingers to get a smooth and compacted base.
To make the chocolate sauce, combine all the ingredients in a little bowl and stir to combine. If the maple syrup is cold, the coconut oil may start to solidify and your sauce will be clumpy. If this happens, simply place the lower half of bowl in a little warm water to allow the coconut oil to melt again and stir until smooth.
Pour the sauce over the base and spread it across using a spatula. Sprinkle sea salt on top. Refrigerate for a few hours or overnight, to allow it to set.
The slice will keep in the fridge for up to a week.
