Maple + Almond Butter Chocolate Slice
This recipe is a more subtle take on the classic peanut butter slice. The smooth almond butter is beautifully complimented by a crunchy almond base, plus subtle maple notes throughout. Just trust me, if a slice contains a whole jar of Fix & Fogg nut butter, you know it's going to be delicious.
Bonus: this slice is vegan!
Ingredients
Slice base
1 cup roasted almonds
1 cup desiccated coconut
3 tbsp cocoa powder
2 tbsp maple syrup
2.5 tbsp liquid coconut oil
Slice filling
1x 275g jar of Fix & Fogg Almond Butter with Cashew and Maple
3 tbsp maple syrup
3 tbsp liquid coconut oil
Top layer
1 x 250g block of Whittaker's dark chocolate (over 50% cocoa if you want vegan chocolate), melted
2 tbsp liquid coconut oil
Sea salt to garnish
Method
Place almonds, coconut & cocoa in a food processor and blitz until mixture resembles crumbs.
Place in large bowl and mix in maple syrup and coconut oil until combined.
Press mixture into a tray lined with baking paper, and refrigerate before preparing filling.
To make filling, whisk almond butter, maple syrup and coconut oil together until smoothe.
Spread across base and refrigerate until set (1 -- 2 hours).
Melt chocolate and coconut oil in a bowl sitting on a saucepan of boiling water (prevents chocolate from burning).
Pour chocolate over slice, spread evenly, and refrigerate until set.
Remove from fridge about 15 minutes before cutting so chocolate doesn't crack, and cut into desired shape.
Enjoy!
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