Le chocolat la bonté (Chocolate slice sounds better in french)

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A leaning tower of breeza. A slice of gooey crunch with peanut caramel in-between a layer of le chocolat. If you’re in to pleasing the crowds then this one is  t h e  o n e  and only.

Base:
1 cup cashews or almonds

1 cup buckwheat groats

2 cups dates

2 tablespoons cacao powder or cocoa powder

1/2 teaspoon salt (himalayan salt for extra goodness)

Middle:
1/3 cup peanut butter

2 tablespoons water

Top:
3 tablespoons coconut oil (neutral flavour) (I recommend Blue Coconut brand or Olivado)

1 tablespoon maple syrup or honey

1 tablespoon coconut sugar (optional)

2 tablespoons cacao powder or cocoa powder

1/4 teaspoon salt

Base: Place cashews and buckwheat groats in the food processor and process until flour-ish. Leave out some whole buckwheat groats and add last to add crunch. Soak dates in hot water, strain water out, then add to the food processor. Add cocoa and salt. Process till combined. Pour out into a lined loaf dish (4X2) press till you can’t press no more.

Middle: mix peanut butter with water till smooth. Add to the base and smooth it out.

Top: Melt coconut oil then let it cool completely. Add maple syrup and coconut sugar. Mix. Add cocoa and salt. Mix. Pour over peanut butter layer and smooth out. Place this goodness in the freezer. Can be served after an hour. Keep chilled.

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Wise Birdy x

 

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3 Comments Add yours

  1. Alexandra hind says:

    This looks and sounds delicious Ruby. Would love a dairy free xmas dessert to take to pukekohe for the family! Love your website xx

    1. Ruby Wales says:

      Definitely take this one Alex 😀 Just keep it chilled when travelling x

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