Almond Butter Slice

In keeping with my chocolate and nut obsession, here is another little beauty from my kitchen. I used to love caramel slice, and peanut butter slice, but the original versions are full of sugar and butter, and I really wanted something I could feel good about... hence my Almond Butter Slice!

I do things largely without recipes - I add a bit more or less of things according to my taste, but the below version seems to be a hit in both consistency and flavour. Feel free to do the same - you may like more sweetness or more chocolate - have a go and keep tasting till you're happy. Enjoy!





Ingredients:

Base:

1 cup almonds
6-8 pitted medjool dates
2 tbsp coconut oil
1-2 tbsp agave syrup (optional, or add more dates)
1 tbsp raw cacao powder

Almond Layer:

6 tbsp raw almond butter (you can make your own by processing almonds till they form butter, or most health food stores will sell it)
3-4 tbsp coconut oil
2 tbsp agave or coconut nectar (if you can find coconut nectar, it has a really rich caramel taste, which rocks!)

Chocolate layer:

1/2 cup cacao butter (you could use coconut oil in a pinch, but cacao butter holds its shape better and has a really rich chocolatey taste)
1 tbsp raw cacao powder
2 tbsp agave or coconut nectar

Method:

In a food processor, blend the almonds till they resemble coarse crumbs. Add the cacao and pulse to combine. Add the dates, one at a time, and then the coconut oil and agave (if using). The mixture should start to form into a ball, so add more dates or coconut oil if necessary. Place the mixture into a small baking tray (about 20cm x 20cm) and press firmly in with your fingers. Set aside.

In a small pot, melt the almond butter and coconut oil over low heat. stir in the agave and gently pour over the base. Place the tray into the freezer and allow to set for an hour.

To make the chocolate topping, chop or grate the cacao butter (makes it easier to melt) and melt over low heat. Stir in the cacao and then the agave. Make sure there are no lumps! Gently spoon over the set slice and replace back into the freezer for another couple of hours or overnight.

Once set through, slice into square with a sharp knife and enjoy. Best stored in the fridge.