There is something about a layered treat that really feels exciting and decadent.
But unlike most OTT desserts, this slice contains plant-based proteins, superfoods
and nutrient-dense foods, so you will feel satisfied for hours.
This recipe gives instructions for a Thermomix (TM) but a good food processor works fine too!
Use either a rectangular silicone form, or line a small ceramic baking dish with greaseproof
paper. Make the base first by pulsing dates, almonds, coconut oil, hemp protein, cacao, honey and ginger oil in a food processor until it
forms a crumble (TM speed 8, 40 seconds).
Press this mixture into the slice tin, pressing down until firm and smooth. Place in the freezer while you create the middle layer.
To make the caramel-walnut layer, place dates, coconut oil, tahini, vanilla and honey in a food processor. Process until smooth (TM
Speed 7, 30 seconds, scraping down sides until smooth).
Pour the caramel-walnut mixture on top of the base, smooth out and return to freezer for approximately 15 minutes until partially set.
Mix together the melted coconut oil, raw cacao and maple syrup in a bowl until smooth.
Once the caramel-walnut layer is partially set, remove from the freezer and spread the chocolate layer on top, then sprinkle over the
chopped walnuts.
Return to the freezer until set (about an hour), then slice into portions.
NOTES If the middle layer is too cold when you are ready to add the top ganache layer, the ganache will set too quickly, and thus affect the
consistency of this layer. I suggest you work quickly to spread the ganache to avoid this.
BASE
7 Medjool dates, pitted
1/2 cup (65g) activated almonds
3 tbsp (20g) cacao powder
2 tbsp coconut oil
2 tbsp (60g) raw honey
1 tbsp hemp protein powder
5 drops of food-grade ginger essential oil (dōTERRA)
CARAMEL WALNUT LAYER
14 Medjool dates, pitted
1/2 cup (90g) coconut oil
1/4 cup (30g) chopped walnuts
3 tbsp (60g) tahini
1 tsp vanilla paste
2 tbsp raw honey
1 tbsp maca powder
10 drops of food-grade Orange essential oil (dōTERRA)
TOP LAYER (GANACHE)
1/4 cup (45g) coconut oil, melted
1/3 cup (95g) maple syrup
1/3 cup (35g) cacao powder
1/4 cup (30g) chopped walnuts
Pinch of pink salt
From my first all chocolate all healthy recipe book “Cacao Addict” available worldwide on Amazon
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