Raw Hazelnut Mocha Slice
Course
Snacks
Cuisine
Chocolate
Ingredients
Base
1
cup
hazelnuts
1/2
cup
dates
3/4
cup
boiling water
1/2
cup
coconut flour
30
ml
strong black coffee
or use 1 tbsp instant coffee
Top
1/2
cup
coconut oil
melted
1/4
cup
pure maple syrup
1/4
cup
cacao/cocoa powder
1/2
tbsp
almond butter
optional
Instructions
Soak hazelnuts and dates in the boiling water for 10-15 minutes.
Place hazelnuts, dates and the soaking water into the food processor.
Add coconut flour and coffee to food processor blitz on high for 1 minute until smooth.
Pour mixture into a lined slice tray, spreading evenly across base.
Press mixture down to create a firm base, place in freezer for 10 minutes.
In a bowl whisk coconut oil, cacao/cocoa and maple syrup together until smooth.
Pour cacao mix over base and drizzle almond butter over the top (if using).
Place in refrigerator for 2 hours before slicing into 12 pieces.
Store in an airtight container in refrigerator for up to 5 days.
Recipe Notes
Makes 12 pieces at 215 calories per piece.
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Raw Hazelnut Mocha Slice
Votes:
0
Rating:
0
You:
Rate this recipe!
Course
Snacks
Cuisine
Chocolate
Servings
Ingredients
Base
1
cup
hazelnuts
1/2
cup
dates
3/4
cup
boiling water
1/2
cup
coconut flour
30
ml
strong black coffee
or use 1 tbsp instant coffee
Top
1/2
cup
coconut oil
melted
1/4
cup
pure maple syrup
1/4
cup
cacao/cocoa powder
1/2
tbsp
almond butter
optional
Course
Snacks
Cuisine
Chocolate
Servings
Ingredients
Base
1
cup
hazelnuts
1/2
cup
dates
3/4
cup
boiling water
1/2
cup
coconut flour
30
ml
strong black coffee
or use 1 tbsp instant coffee
Top
1/2
cup
coconut oil
melted
1/4
cup
pure maple syrup
1/4
cup
cacao/cocoa powder
1/2
tbsp
almond butter
optional
Votes:
0
Rating:
0
You:
Rate this recipe!
Instructions
Soak hazelnuts and dates in the boiling water for 10-15 minutes.
Place hazelnuts, dates and the soaking water into the food processor.
Add coconut flour and coffee to food processor blitz on high for 1 minute until smooth.
Pour mixture into a lined slice tray, spreading evenly across base.
Press mixture down to create a firm base, place in freezer for 10 minutes.
In a bowl whisk coconut oil, cacao/cocoa and maple syrup together until smooth.
Pour cacao mix over base and drizzle almond butter over the top (if using).
Place in refrigerator for 2 hours before slicing into 12 pieces.
Store in an airtight container in refrigerator for up to 5 days.
Recipe Notes
Makes 12 pieces at 215 calories per piece.