This slice is inspired by (wait for it) everybody's all time favourite, Nutella. With no refined sugar, plenty of healthy fats, no gluten, and no animal products, this is a slice you and all your friends with special diets can enjoy!
Desserts
Snacks
Chocolate Hazelnut Bars
By Georgia McDermott, George Eats
Cake
- 2 cups of Raw Cashews
- ⅓ cup roasted hazelnuts
- 4 tbsp Coconut Oil, melted
- 4 tbsp maple syrup
- 6 tbsp Cacao Powder
- 4 tbsp Hazelnut Chocolate Butter
- ¼ tsp Vanilla Powder
- pinch of sea salt
Base
- ½ cup hazelnut meal
- ½ cup almond meal
- 4 tbsp Cacao Powder
- 4 tbsp Coconut Oil
- 2 tbsp maple syrup
Topping
- Hazelnut Chocolate Butter, melted
- Step 1Soak the cashews in a large bowl of water overnight.
- Step 2In the morning, drain the cashews and pop them in the blender, along with the hazelnuts. Blend for a few minutes, stopping occasionally to scrape down the sides of the blender. When the mixture is starting to become smooth, add the rest of the cake ingredients, and blend continuously for about five minutes.
- Step 3While this is happening, mix together the ingredients for the base in a large bowl until they are well combined.
- Step 4In a 27cm x 18cm rectangular slice pan, press the base mixture down firmly, ensuring it is even. Pop it in the freezer for about fifteen minutes.
- Step 5Remove the base from the freezer, and pour over the cake mixture. Using a spatula, gently coax the mixture out to the edges of the tin, and ensure it is even. Pop this back into the freezer, overnight if possible.
- Step 6Finally, liberally pour melted Loving Earth hazelnut cacao butter over the top of the slice, and freeze for another five or so minutes. Slice into twelve individual slices and serve! You can keep this in the freezer, or in the fridge for a short period of time.
