Initially this recipe was meant to be date and nut, chocolate covered eggs, but as I was in the middle of the first stage, something came up and I had to finish up quickly. There was no time for to shape the eggs and coat them in chocolate, so instead I decided to assemble everything into a slice instead. It turned into a delicious, easy treat that is like a mix between a fudge, a lara bar and a caramel slice, topped with chocolate and almond flakes. It’s a no fuss and no bake kind of recipe that you can easily make ahead of time.
Cook’s notes: You can replace cashews with macadamia nuts or hazelnuts, although cashew nuts are much creamier.Print
For the main layer
- 1 cup cashew nuts, soaked in hot water for 20 minutes
- 12 Medjool dates, pitted, soaked in hot water for 10 minutes
- 2 tablespoons coconut oil, melted
- 1 teaspoon raw cacao powder
- 1 teaspoon vanilla extract or essence
- Pinch of salt
- 5–6 tablespoons almond flakes
For the chocolate layer
- 1/4 cup coconut oil
- 2 tablespoons raw cacao powder (regular cacao powder can also be used)
- 1 tablespoons maple syrup or honey
- 2 tablespoons coconut milk
- 1 teaspoon vanilla
- Place the soaked cashews, dates, coconut oil, raw cacao, vanilla and salt in a food processor with S-blade on. Grind/process for 2-3 minutes, scraping the sides as you go along, until the mixture is super fine and sticky (the nut oils will start to come out and it will get shiny).
- Place almond flakes in a frying pan and toast over medium heat for 1-2 minutes, stirring frequently, until slightly browned. Reserve 2-3 tablespoons of almond flakes and add the rest to the food processor. Whiz a few more times until ground and incorporated into the fudge mix. Almonds don’t need to be as fine and they will add a little texture to the slice.
- Scoop the fudge mixture into a square or rectangular tin with bottom and sides lined with baking paper. I used a small banana bread tin. Flatten and smooth the top with a spatula, then place the tin in the fridge while you make the chocolate sauce for the topping.
- To make the chocolate topping, place a small heat-proof bowl over a simmering pot of water or use a double boiler. Heat up the coconut oil, maple syrup, coconut milk and vanilla in a saucepan until hot to touch but not simmering or boiling, about 45 C/113 F. Add the cacao powder and whisk until well incorporated, silky, and shiny smooth. Remove from the heat.
- Take the tin out of the fridge and pour the chocolate sauce over the top, spread with a spatula and sprinkle with the remaining toasted almonds. Place back in the fridge for 2-3 hours.
- Once firm, remove from the tin and peel off the baking paper. Slice and keep in an air-tight container in the refrigerator for up to a week.