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
- 1/3 cup (80 ml) coconut oil melted
1/2 cup (50 g) cacao powder
2 tbsp maple syrup
- 3/4 cup (85 g) slivered almonds
- Preheat oven to 360 F (180 C).
Place slivered almonds evenly on a baking tray and toast in the oven for 7 minutes.
Line a rectangular slice tin 7″x11″ with baking paper or foil.
Combine coconut almond base ingredients until mixed well then press the mixture into the tin firmly and chill for 1 hour.
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.
Cut into 24 pieces and store in the fridge or freezer in an airtight container.
- Almond meal – walnuts pecans hazelnuts brazil nuts
Linseed meal – chia meal
Maple syrup – rice syrup honey
Coconut oil – grass-fed organic ghee
Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.
Original Article : Rebootwithjoe