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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…

Creamy vanilla cheesecakes with cranberry compote❣️ such a deliciously creamy and tangy combo and perfect for your festive table🎄If you don’t have a mini cheesecake tin you can also make this into one big cheesecake instead 😋 The filling is oh so creamy, you’d never guess it was dairy free! 

As a little gift 🎁 before the end of the year I’d love to offer two people the chance to WIN a copy of my cookbook and some dairy free goodies - just tag a friend below and I’ll pick the winners on Friday!😌🌟

Vanilla cheesecakes with cranberry compote (makes 9)

250g ginger nut biscuits
100g dairy free butter
300g cashews, soaked overnight
340g dairy free cream cheese
80g icing sugar
1 tbsp vanilla extract 
200g coconut cream
2-4 tbsp coconut milk 

200g fresh cranberries
5 tbsp water
5 tbsp caster sugar 

Prepare the base by processing ginger biscuits and butter together to a fine crumb. Press into a mini cheesecake tin and set aside in the fridge to chill. 

Add soaked cashews to a food processor and blend on high for 10 minutes until smooth and silky. Add in dairy free cream cheese, icing sugar, vanilla, coconut milk and cream and process until fully incorporated. Pour cheesecake filling on top of the bases and set aside to chill overnight in the fridge. 

To make the compote, add cranberries, water and sugar to a small pan and bring to a simmer. Cook for 10-15 minutes until jammy. Spoon compote on top of the cheesecakes and enjoy!

#dairyfree #vegandessert #dairyfreerecipe #veganrecipes #cheesecake #dairyfreebaking #veganfoodie #veganfoodies #veganlife #festivebaking #dairyfreedesserts #veganuk #eattherainbow
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