Vegan Coconut & Almond Butter Slices

Suitable for Vegan & Gluten-free
Difficulty rating Easy
Makes Approx. 10-12 (dependant on size)
Prep time 30 minutes
Setting time 4 hours in the fridge

Ingredients

For the base:

• 1 cup roasted & salted macadamia nuts
• 1/4 cup pecans *
• 2/3 cup fine oat bran *
• 1 tbsp melted & cooled coconut oil *
• 1 tbsp poppy seeds *
• 1/3 cup dates, pitted *

For the filling:

• 1 cup coconut almond butter *
• 1 cup dates, pitted *
• 1 tbsp flaxseeds *
• 1 tbsp melted & cooled coconut oil *
• 1 tbsp vanilla extract
• 3 tbsp maple syrup *
• Small pinch of salt *

For the chocolate topping:

• 80g bar dairy free dark chocolate *
• 25g cacao powder *
• 80ml coconut oil *
• 3 tbsp maple syrup *

* Available at Holland & Barrett

Method

Step 1
For the base, pop the macadamias, pecans and dates in a food processor and blitz until finely chopped. Add the oat bran, poppy seeds and coconut oil and then mix again until a sticky dough is formed.

Step 2
Grease the baking tray (We used a 23cm x 12.5cm cake tray) and then transfer the mixture into it, pressing with the back of a spoon to form an even layer then place in the fridge.

Step 3
For the filling, put the dates into the food processor until finely chopped. Add the rest of the ingredients and mix until well combined before spreading all over the base with a spatula. Pop into the fridge while you take care of the topping.

Step 4
Place all the chocolate topping ingredients into a metal or glass bowl over a pan of simmering water, stirring constantly.

Step 5
Once the mixture has come together and thickened, pour it over the filling and allow to cool before sticking it in the fridge for four hours or until set.

Slice, serve & enjoy!

Liked those? Then you'll LOVE our Vegan Gingerbread Cookie recipe