Almond Coconut Slice
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 15
- 1 t maple syrup
- 3/4 c sunflower seeds
- 3/4 c pumpkin seeds
- 4 medjool dates pitted and soaked in boiling for 5 m drained
- 1/2 c desiccated coconut
- 1 t vanilla paste
- 1/4 c chocolate protein powder (i used clean paleo)
- 3 t coconut oil melted
- 1/4 c almond butter or nut butter of your choice (i used
- 70 gms at least 70% dark chocolate broken into pieces
- thread coconut
- Carbohydrate 5.90538500097109 g
- Cholesterol 0 mg
- Fat 10.1127250025 g
- Fiber 0.853550033066728 g
- Protein 3.43811000133805 g
- Saturated Fat 4.02217980047295 g
- Serving Size 1 1 slice (21g)
- Sodium 4.58820000098145 mg
- Sugar 5.05183496790436 g
- Trans Fat 0.716063400109814 g
- Calories 121 calories
Line a slice dish or loaf tin with baking paper or a baking sheet. Place all the base layer ingredients in a food processor and process until combined. Press into the prepared dish. Evenly spread the layer of almond butter over the top and refrigerate for 1 hour (this allows the mixture to cool so the melted chocolate spreads on easier).For the topping, bring a large pot of water to the boil, and then turn down to a simmer. Put the chocolate in a small pot and place on top of the simmering water, ensuring that no water gets into the smaller pot as this will cause the chocolate to separate. Stir until melted. (Alternatively, you can melt the chocolate in the microwave).Remove the base mixture from the fridge and evenly spread the chocolate over the top. Finish off with a sprinkling of thread coconut. Place back in the fridge to allow the chocolate to set.Once set, cut up into bars and store in an airtight container in the fridge. Will keep for several weeks. Suitable to freeze.
