Incase you need some more ways to enjoy chocolate this Easter weekend- give this a go! A healthier twist on snickers using whole food ingredients. This slice gives you some sweet satisfaction with the added nutrient bonus! Enjoy!
- 1 cup dates - pitted & soaked in boiling water for 10-20 minutes
- 1 cup walnuts
- ½ cup oats
- 2 tablespoons Coconut oil - melted
- ¼ teaspoon Sea salt flakes
- 1 cup Medjool dates - pitted
- ½ cup Pure maple syrup
- ⅓ cup Sugar free natural peanut butter - crunchy
- ¼ cup Coconut oil - melted
- ⅔ cup Cocoa powder
- ⅔ cup Coconut oil - melted
- 2 tablespoons Pure maple syrup
Pulse the roasted walnuts to a crumb in a food processor, then add the dates (drained after soaking), melted coconut oil and sea salt flakes. Pulse until a wet crumb is formed.
Line a rectangle loaf tin with baking paper. Press the crumb mixture into the base of the tin, using your fingers or the back of a spoon. If crumbs are sticking to your fingers, dampen them with a little water. Set the base in the fridge for 30 minutes.
In a clean food processor, place all the ingredients for the date caramel and blitz until combined and a thick caramel is formed.
Using two dessert spoons, spoon the caramel out over the base, so that it reaches all the sides of the tin, smoothing the top with back of spoon. Set in the fridge for 4 hours.
Add the ingredients to a bowl or jug and whisk until all thoroughly combined. Once base and caramel are set (after 4 hours), pour over the chocolate topping. Refrigerate for 1 more hour until set.