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Chocolate Almond Slice
I can confirm that this slice is absolutely DELICIOUS! Rich and naturally sweet, this is a treat for all chocolate lovers.
Ingredients
- 65 g Roasted Almonds
- 45 g Gluten Free Rice Puff Cereal see tips
- 400 g chopped pitted medjool dates
- 100 g Almond butter
- 2 tsp Vanilla essence
- 70 g Dark Chocolate (70% Cocoa)
- 1 tsp Sea Salt Flakes
Instructions
- Lightly spray a 20 cm square cake tin with oil. Line base and sides with baking paper.
- Process almonds in a food processor until coarsely chopped. Transfer to a large bowl with rice puffs.
- Process dates in a food processor until coarsely chopped. Add almond butter and vanilla and process to form a thick paste. Add to bowl with almonds and rice puffs. Mix with clean wet hands until well combined. Press evenly into tin.
- Microwave chocolate in a microwave-safe bowl on High (100%) in 30 second bursts, stirring, until smooth and melted. Spread over slice and sprinkle with sea salt. Refrigerate for about 3 hours, or until slice is firm. Lift from tin and cut into 16 pieces.
Notes
Anna’s tips
• To firm up the slice faster, place it in the freezer, instead of the fridge.
• I use the Freedom Foods rice puffs cereal, but you can use any sweetened rice puffs cereal, such as rice bubbles. Just be sure not to use pure puffed rice, or you won’t get that crispy, crunchy texture.
• Best consumed within 2–3 days for maximum crunch. Thermomix Version by The ThermoCouple 4 Points on all plans
• I use the Freedom Foods rice puffs cereal, but you can use any sweetened rice puffs cereal, such as rice bubbles. Just be sure not to use pure puffed rice, or you won’t get that crispy, crunchy texture.
• Best consumed within 2–3 days for maximum crunch. Thermomix Version by The ThermoCouple 4 Points on all plans