Ingredients
Base:
1 cup almonds
1 cup coconut flakes
1 cup Medjool dates, pitted
2-3 tsp psyllium husks
1/8 tsp salt
1/2 tsp melted coconut oil
Filling:
2 cups tahini
1 1/3 cups maple syrup
2/3 cup rice malt syrup
1 cup melted coconut oil
1 tsp salt
1/4 tsp vanilla
Chocolate coating:
1/3 cup melted coconut oil
1/3 cup maple syrup
1/3 cup cacao powder
1/4 tsp salt
Method
- Blend together the almonds, coconut flakes, psyllium husks and salt in a food processor until it forms a light crumb. Add dates and coconut oil, process again until it binds into a dough.
- Press firmly into a lined loaf or brownie tin. Set aside and make the filling.
- In a large mixing bowl, whip together the tahini, maple and rice malt using a spatula until thick and creamy. Add the coconut oil, salt and vanilla and continue to whip until combined. This will take a few minutes.
- Pour on top to the base and freeze.
- Whilst that is setting, whisk together the chocolate coating ingredients until it is smooth and silky.
- Pour the chocolate topping over the base and return to the freezer to set. Allow the whole slice to set until it is firm to the touch. Remove from freezer and slice.
- Keep any leftover slices frozen and simply defrost as desired!