Print Recipe

Keto chocolate slice

Prep Time15 mins
Freezer15 mins
Servings: 16

STUFF YOU NEED

For the base

  • 1 1/2 cup almond meal
  • 1/4 cup raw cacao
  • 2 tbs coconut oil
  • 1 tbs xylitol
  • 1/2 cup desiccated coconut

For the filling

  • 3/4 cup tahini
  • 1/2 cup almonds
  • 2 tbs xylitol
  • 1 1/2 tbs coconut flour
  • 1 tsp 100% vanilla extract

For the topping

  • 1/2 cup coconut oil
  • 1/4 cup raw cacao
  • 1 tsp xylitol

NOW WHAT

  • Grab a baking tray that is 20 x 20 cm. Line with baking paper (or use a silicone mould)

For the base

  • Place all base ingredients in a blender or food processor. Whiz until well combined.
  • Spoon out the mixture and press into the base of the tin. Set aside for now.

For the filling

  • Place all the filling ingredients in the blender or food processor (no need to rinse) and whiz until smooth.
  • Spoon out the filling mixture and spread out on top of the base. Use the back of a spoon to smooth out the filling mixture. Set aside for now.

For the topping

  • Place all the topping ingredients in the blender or food processor (no need to rinse) and whiz until smooth.
  • Evenly pour the chocolate topping on to the filling. Shake the tin a little to even out.
  • Place into the freezer for at least 20 minutes or until set.
  • Carefully turn out and slice into even pieces.
  • Store in an airtight container in the freezer as you don't want to eat this all at once! YUM!

MERRYMAKER TIP

Don't like tahini? Swap to macadamia nut butter OR peanut butter OMG YUM!