A delicious, healthy treat with a mild malty flavour! This recipe is very easy, as well as vegan & wheat, dairy and egg free. Keep a stash in the fridge for whenever you are craving a sweet snack.
Add almonds to a high-speed food processor or blender, and blend until fine. Add the carob powder and salt and blend again. Then add the dates and coconut oil, blending until fully combined.
Transfer from the processor into a bowl, then mix through the coconut.
Scoop into a lined slice tin and press down until really firmly packed. Set aside
For the topping, add the cashews to your food processor and blend until they become a fine powder. Add the carob powder and desiccated coconut and blend again.
Add the Medjool dates and coconut oil to the processor and blend until the mixture becomes one big gooey ball.
Evenly press the topping down on top over the base and smooth over - it works best if you use your hands!
Spread the shredded coconut on a baking sheet in a thin layer and bake in the oven on moderate heat. The coconut will toast very quickly and won't take more than 5-10 minutes. After a few minutes, stir the coconut to help ensure even colour.
Sprinkle the toasted coconut over the slice, then place in the freezer for about an hour until set.
Slice into squares, and store in the freezer or fridge. Enjoy!
SHORT DESCRIPTION
A delicious, healthy treat with a mild malty flavour! This recipe is very easy, as well as vegan & wheat, dairy and egg free. Keep a stash in the fridge for whenever you are craving a sweet snack.
DESCRIPTION
Add almonds to a high-speed food processor or blender, and blend until fine. Add the carob powder and salt and blend again. Then add the dates and coconut oil, blending until fully combined.
Transfer from the processor into a bowl, then mix through the coconut.
Scoop into a lined slice tin and press down until really firmly packed. Set aside
For the topping, add the cashews to your food processor and blend until they become a fine powder. Add the carob powder and desiccated coconut and blend again.
Add the Medjool dates and coconut oil to the processor and blend until the mixture becomes one big gooey ball.
Evenly press the topping down on top over the base and smooth over - it works best if you use your hands!
Spread the shredded coconut on a baking sheet in a thin layer and bake in the oven on moderate heat. The coconut will toast very quickly and won't take more than 5-10 minutes. After a few minutes, stir the coconut to help ensure even colour.
Sprinkle the toasted coconut over the slice, then place in the freezer for about an hour until set.
Slice into squares, and store in the freezer or fridge. Enjoy!
INGREDIENTS
BASE:
1 cup organic almonds 1/2 cup organic carob powder 1 cup dried, pitted dates, soaked in hot water for 10 minutes 2 cup organic desiccated coconut 3/4 cup organic virgin coconut oil, melted & at room temperature Pinch Himalayan salt
TOPPING:
1/2 cup organic cashews 1/4 cup organic carob powder 1/4 cup organic desiccated coconut 10 organic Medjool dates, pitted 1/4 cup organic virgin coconut oil, melted & at room temperature
Method
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