Crunchy Chocolate Slice

Written By Tanisha Sorensen

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REP TIME 45 minutes SERVES 15 slices COOK TIME X DIFFICULTY Medium

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INGREDIENTS

Crunchy Base

• 4 weetbix

• 45g Almonds

• 2 scoops of Vegan Vanilla Protein Powder

• 60ml Organic Road Coconut Oil melted

• Pinch of salt

Chocolate Centre

• 85g Dates, pitted and soaked in hot water for 15 minutes (save the date water – 60ml)

• 20g Organic Road Cacao Powder, sifted

• 60ml Manuka Honey

• 2 scoops of Vegan Chocolate Protein Powder

• 50g Almond butter

• 60ml Organic Road Coconut oil, melted

Choc Topper

• 50g Organic Road Cacao Powder

• 80ml Organic Road Coconut Oil, melted

• 100ml Manuka Honey

METHOD

To make the Crunchy Base

1. Blitz the weetbix and almonds together until ground

2. Add the rest of the Crunchy Base ingredients to the food processor until combined

3. Line tin with baking paper, press the mixture evenly, and place in the freezer to set for at least an hour

To make the Chocolate Centre

1. Pour boiling water over dates and soak for 15 minutes

2. Once softened, blitz the dates and 60ml of the date water

3. Add remaining Chocolate Centre ingredients and blend until combined and creamy

4. Pour over base and place back in the freezer

To make the Choc Topper

1. Slowly combine all Choc Topper ingredients into a bowl and stir slowly until the ingredients create a smooth runny chocolate texture.

2. Pour evenly over the mixture and return to the freezer to set overnight.