Vegan Friendly Blackberry & Cacao Slice
Course
Desserts
Cuisine
Snacks
Servings
12
Servings
12
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)
Instructions
Top (blackberry compote)
In a small saucepan, place blackberries, coconut oil and maple syrup.
Simmer on low heat for 5 minutes until blackberries become soft.
Mash blackberries, then set aside for later.
Base
Soak dates in boiling water for 5 minutes.
Place dates including water into food processor along with the remaining base ingredients.
Blitz on high until combined.
Spread base mixture evenly across base of a lined slice tin, then place in freezer to set.
Centre
Soak almonds in boiling water for 10-15 minutes.
Place almonds including water into a food processor along with the remaining ingredients.
Blitz on high until combined.
Spread mixture evenly on top of base.
Place into freezer for 20 minutes to set.
Top
Remove the tray from the freezer and drizzle remaining blackberry compote over top.
Drizzle melted chocolate on top and return to the freezer for a final 15 minutes.
Remove from freezer and slice into 12 pieces.
Store in an airtight container in the fridge for up to 4 days.
Recipe Notes
180 calories per serve
Print Recipe
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)
Votes:
0
Rating:
0
You:
Rate this recipe!
Instructions
Top (blackberry compote)
In a small saucepan, place blackberries, coconut oil and maple syrup.
Simmer on low heat for 5 minutes until blackberries become soft.
Mash blackberries, then set aside for later.
Base
Soak dates in boiling water for 5 minutes.
Place dates including water into food processor along with the remaining base ingredients.
Blitz on high until combined.
Spread base mixture evenly across base of a lined slice tin, then place in freezer to set.
Centre
Soak almonds in boiling water for 10-15 minutes.
Place almonds including water into a food processor along with the remaining ingredients.
Blitz on high until combined.
Spread mixture evenly on top of base.
Place into freezer for 20 minutes to set.
Top
Remove the tray from the freezer and drizzle remaining blackberry compote over top.
Drizzle melted chocolate on top and return to the freezer for a final 15 minutes.
Remove from freezer and slice into 12 pieces.
Store in an airtight container in the fridge for up to 4 days.
Recipe Notes
180 calories per serve