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Chocolate almond slice

23rd February 2018 by bos.kitchen 6 Comments

chocolate almond slice

It’s almost the weekend (and my birthday), so I’m starting celebrations early with this sweet, crunchy chocolate almond slice! Gooey, sweet date caramel infused with almond butter, crushed almonds, puffed rice and dark chocolate all in one bite. Sound good? These are super easy to make, no bake, refined sugar and gluten free and taste like heaven! This 6 ingredient recipe is going to change your life, it really couldn’t be any simpler!

chocolate almond slice

They only need 30 minutes in the fridge too, a real win for me, usually the worst part about raw desserts is waiting for them to set in the freezer!

 

These would make the perfect healthy dessert, or a nutritious snack to grab and go. They don’t last long though, so I recommend hiding some in the freezer if you want to enjoy them for more than a couple of days.

chocolate almond slice

If you try this recipe, I’d love to know! Please rate it, leave me a comment below, or take a pic and tag me on Instagram @bos.kitchen or #boskitchen.

Thanks, friends!

xoxoxo

5.0 from 2 reviews
Chocolate almond slice
 
Save Print
Prep time
30 mins
Total time
30 mins
 
Author: Bo's Kitchen
Serves: 6 large bars or 12 sqaures
Ingredients
  • 20 dates, pitted
  • ⅓ cup almond butter
  • 1 tsp vanilla extract
  • 1 cup puffed rice
  • ½ cup almonds, roughly chopped
  • 100g dark chocolate (sugar free)
  • Sea salt (optional)
Instructions
  1. If dates are dry, soak in hot water for 10 minutes. Drain, then add to a food processor with almond butter and vanilla extract. Process until a paste is formed.
  2. Add puffed rice and almonds to a mixing bowl, along with the date paste. Stir well with a wooden spoon to combine. It should be a very sticky ball.
  3. Line a loaf tin with greaseproof paper and push in the mixture, smoothing over with the back of a spoon to make sure it is even.
  4. Melt chocolate in a bain marie and pour over the mixture. Set aside in the fridge to set, about 30 minutes.
  5. Cut into slices with a hot knife and sprinkle with a little sea salt.
3.5.3226

 

 

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Related

Filed Under: Sweets Tagged With: almond, almond butter, bar, caramel, chocolate, dairy free, dates, easy, rice, slice, vegan

Previous Post: « Blueberry almond pancakes
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Comments

  1. Nisha / RainbowPlantLife says

    23rd February 2018 at 4:34 pm

    I simply cannot get over how beautiful these are! The texture of the melted chocolate firmed up is beyond gorgeous! I love that Brits use the term “bain marie” – so much fancier than what we Americans call it (a double boiler) hehe.

    Reply
    • bos.kitchen says

      24th March 2018 at 2:29 pm

      Thank you so much Nisha! I love using a ‘bain marie’ I feel very French saying it too hehe. Happy weekend!

      Reply
  2. Natalie says

    23rd February 2018 at 6:38 pm

    I can store in the fridge for how many days?

    Reply
    • bos.kitchen says

      24th March 2018 at 2:28 pm

      Hi there, you can keep it in the fridge for at least a week! Hope you get to try it! 🙂

      Reply
  3. Neha says

    18th March 2018 at 7:08 pm

    Wow! I just made it and it is absolutely delicious! Thank you for sharing.

    Reply
    • bos.kitchen says

      24th March 2018 at 2:28 pm

      Yay! Thank you so much for trying my recipe, I’m thrilled to hear you enjoyed it!

      Reply

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

This is the carrot cake of dreams 🤩🥕🍰 mel This is the carrot cake of dreams 🤩🥕🍰 melt in your mouth tender, perfectly spiced and topped with the most creamy and light dairy free whipped cream frosting. I’ve totally revamped my old recipe and made 5 variations over the last week 😅 and this one surpassed them all. A decent amount of spice (crucial imo), super moist crumb and deliciously light frosting. Making it into a sheet cake rather than a loaf cake gives a much better icing to cake ratio too 😋 The best part? It comes together in minutes, the hardest part is grating the carrot! 🥕Enjoy xoxoxo

Carrot Cake

175g muscavado or light brown sugar
175ml sunflower/rapeseed oil
3 tbsp flaxseed w/6 tbsp cold water
140g grated carrot
50g raisins/sultanas
50g finely chopped walnuts
1 orange, zested
175g self raising flour
1 tsp baking soda
1 tbsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground mixed spice
1/4 tsp ground cardamom
1/2 tsp ground ginger

Topping 

110g vegan whipping cream
2 tbsp icing sugar
1 tsp vanilla extract
2 tbsp finely chopped walnuts

Preheat oven to 170•c and line a 20cm square baking tin. In a mixing bowl, mix together sugar, oil and flaxseed gel. Add in carrots, raisins, walnuts and orange zest and stir to combine. Sift in the flour, soda and spices and fold through until fully incorporated. Pour batter into tin and bake for 45-50 mins until the middle is slightly firm to the touch. Remove from the oven and allow to cool fully.
Prepare icing by whipping cream, icing sugar and vanilla with an electric whisk until thick. Spread a thick layer over the cake and sprinkle with walnuts. Chop into squares and enjoy!

#carrotcake #vegancarrotcake #vegancake #dairyfree #dairyfreebaking #dairyfreedesserts #veganbaking #vegandesserts #easyrecipe #veganrecipe #dairyfreerecipe #veganrecipes
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