Recipe: Nutty Chocolate Slice (it's vegan!)

This recipe is for the conscious sweet tooth! I've always felt really sluggish after eating sweet food. I avoid it where possible, but on occasion I still get those sweet tooth cravings. If I eat something sweet, I tend to gravitate towards lighter, fresher flavours such as lemon, and lime, or sweets laden with fruit and nuts. I have never been a chocolate lover and this may come as a surprise, but I genuinely don't like chocolate cake or chocolate slice. I bet you're asking - what is wrong with her?! But there is something I can't deny about the combination of nuts and chocolate. Introducing this delicious Nutty Chocolate Slice. And best of all? It's vegan! The original recipe came from Elsa's Wholesome Life but I've given it a little spin. What I love about this recipe is that it doesn't have to be vegan you don't want it to be. Simply replace the vegan chocolate with a dairy chocolate if you'd like. Read on for the ingredients, equipment and steps. 

 

Smor Store Macadamia Chocolate Vegan Slice Recipe
  
Ingredients 
  • 2 1/2 Cups of raw macadamia nuts 
  • 1/2 Cup of raw almonds 
  • 1/2 Cup of sunflower seeds
  • 3/4 Cup coconut flakes, preferably not desiccated
  • 3/4 Cup of medjool dates. If they're not pitted, you can easily remove the seeds yourself.
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp pure maple syrup
  • 1 Tbsp raw cacao powder
  • 2 Pinches of flaked sea salt 
  • 150g of vegan dark plain chocolate
 
Equipment
  • Cake or slice tin
  • Flat baking tray
  • Baking paper
  • 2 Bowls
  • Wooden spoon
  • Food processor / Nutribullet 
 
Steps 
  1. The first thing you need to do is preheat your oven at 180°C fan-forced. Whilst the oven is heating up, grab a small cake or slice tin and line it with baking paper. If you need to remove the seeds from your medjool dates, do this now.
  2. Place the raw macadamias, maple syrup and salt together in a bowl, and mix until the macadamias are well coated. Transfer the mixture onto a baking tray lined with baking paper, then place in the oven for 30 minutes or until golden brown.
  3. Place the almonds, sunflower seeds, coconut flakes, pitted medjool dates, olive oil and cocoa powder into the food processor and blend until it forms a rough dough. You may need to stop and start your food processor to ensure the ingredients are well combined. Place the mixture into a clean bowl.
  4. Grab your lined cake or slice tin, and evenly spread or press the base onto the bottom of your tin. Take the macadamias out of the oven and spread the macadamias over the top. 
  5. Place a heatproof bowl or plate on top of a saucepan of boiling water. Break up the chocolate and let it melt onto the bowl or plate. Remove once melted and pour it all over the macadamias.
  6. Place the slice in the fridge and let it set for a couple of hours, if you can wait that long! When it's cooled down and set, take it out of the fridge, slice as desired and serve. The slice keeps for about a week or two in the fridge.
 
Enjoy! 
 
 
Smor Store Macadamia Chocolate Vegan Slice Recipe
Smor Store Macadamia Chocolate Vegan Slice Recipe
Smor Store Macadamia Chocolate Vegan Slice Recipe

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