Vegan Friendly Blackberry & Cacao Slice
Servings
12
Servings
12
Ingredients
Base
  • 1/2cup pitted dates
  • 1/4cup boiling water
  • 1.5cups rolled oats
  • 1/4cup cacao powder
  • 1/2cup blackberry compotesee recipe below
Middle
  • 1cup blanched almonds150g
  • 250ml boiling water
  • 2tbsp coconut oilmelted
  • 1tbsp maple syrup
  • 1tbsp coconut flour
Top (blackberry compote)
  • 1.5cups frozen blackberries
  • 1tbsp coconut oil
  • 1tbsp maple syrup
  • 25grams dark chocolatemelted (70% cocoa)
Instructions
Top (blackberry compote)
  1. In a small saucepan, place blackberries, coconut oil and maple syrup.
  2. Simmer on low heat for 5 minutes until blackberries become soft.
  3. Mash blackberries, then set aside for later.
Base
  1. Soak dates in boiling water for 5 minutes.
  2. Place dates including water into food processor along with the remaining base ingredients.
  3. Blitz on high until combined.
  4. Spread base mixture evenly across base of a lined slice tin, then place in freezer to set.
Centre
  1. Soak almonds in boiling water for 10-15 minutes.
  2. Place almonds including water into a food processor along with the remaining ingredients.
  3. Blitz on high until combined.
  4. Spread mixture evenly on top of base.
  5. Place into freezer for 20 minutes to set.
Top
  1. Remove the tray from the freezer and drizzle remaining blackberry compote over top.
  2. Drizzle melted chocolate on top and return to the freezer for a final 15 minutes.
  3. Remove from freezer and slice into 12 pieces.
  4. Store in an airtight container in the fridge for up to 4 days.
Recipe Notes

180 calories per serve

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 Vegan Friendly Blackberry & Cacao Slice
Vegan Friendly Blackberry & Cacao Slice
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Desserts
Cuisine Snacks
Servings
Ingredients
Base
  • 1/2 cup pitted dates
  • 1/4 cup boiling water
  • 1.5 cups rolled oats
  • 1/4 cup cacao powder
  • 1/2 cup blackberry compote see recipe below
Middle
  • 1 cup blanched almonds 150g
  • 250 ml boiling water
  • 2 tbsp coconut oil melted
  • 1 tbsp maple syrup
  • 1 tbsp coconut flour
Top (blackberry compote)
  • 1.5 cups frozen blackberries
  • 1 tbsp coconut oil
  • 1 tbsp maple syrup
  • 25 grams dark chocolate melted (70% cocoa)
Course Desserts
Cuisine Snacks
Servings
Ingredients
Base
  • 1/2 cup pitted dates
  • 1/4 cup boiling water
  • 1.5 cups rolled oats
  • 1/4 cup cacao powder
  • 1/2 cup blackberry compote see recipe below
Middle
  • 1 cup blanched almonds 150g
  • 250 ml boiling water
  • 2 tbsp coconut oil melted
  • 1 tbsp maple syrup
  • 1 tbsp coconut flour
Top (blackberry compote)
  • 1.5 cups frozen blackberries
  • 1 tbsp coconut oil
  • 1 tbsp maple syrup
  • 25 grams dark chocolate melted (70% cocoa)
Vegan Friendly Blackberry & Cacao Slice
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Top (blackberry compote)
  1. In a small saucepan, place blackberries, coconut oil and maple syrup.
  2. Simmer on low heat for 5 minutes until blackberries become soft.
  3. Mash blackberries, then set aside for later.
Base
  1. Soak dates in boiling water for 5 minutes.
  2. Place dates including water into food processor along with the remaining base ingredients.
  3. Blitz on high until combined.
  4. Spread base mixture evenly across base of a lined slice tin, then place in freezer to set.
Centre
  1. Soak almonds in boiling water for 10-15 minutes.
  2. Place almonds including water into a food processor along with the remaining ingredients.
  3. Blitz on high until combined.
  4. Spread mixture evenly on top of base.
  5. Place into freezer for 20 minutes to set.
Top
  1. Remove the tray from the freezer and drizzle remaining blackberry compote over top.
  2. Drizzle melted chocolate on top and return to the freezer for a final 15 minutes.
  3. Remove from freezer and slice into 12 pieces.
  4. Store in an airtight container in the fridge for up to 4 days.
Recipe Notes

180 calories per serve