INGREDIENTS:

Coconut Almond Base:

• 1 ¼ (75 g) cups shredded coconut
• 1/2 cup (125 ml) coconut oil, melted
• 1 cup (100 g) almond meal
• 3/4 cup (75 g) flaxseed meal
• 1/4 cup (60 ml) maple syrup
• 2 tsp vanilla extract
• pinch of sea salt

Chocolate Layer:

• 1/3 cup (80 ml) coconut oil, melted
• 1/2 cup (50 g) cacao powder
• 2 tbsp maple syrup

Almond Topping:

• 3/4 cup (85 g) slivered almonds

 

DIRECTIONS:

1. Preheat oven to 360 F (180 C).
2. Place slivered almonds evenly on a baking tray  and toast in the oven for 7 minutes.
3. Line a rectangular slice tin 7″x11″ with baking paper or foil.
4. Combine coconut almond base ingredients until mixed well then press the mixture into the tin firmly and chill for 1 hour.
5. Mix the chocolate layer ingredients then pour over the chilled coconut almond base and spread evenly. Then sprinkle the toasted almonds over the top and chill for 30 minutes.
6. Cut into 24 pieces and store in the fridge or freezer in an airtight container.

SUBSTITUTIONS:

• Almond meal – walnuts, pecans, hazelnuts, brazil nuts
• Linseed meal – chia meal
• Maple syrup – rice syrup, honey
• Coconut oil – grass-fed organic ghee

Prep time: 30 minutes

Cook time: 2 hours (in freezer)

Total time: 2 hours, 30 minutes

Servings: 24

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