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Keto chocolate slice
Prep Time
15
minutes
mins
Freezer
15
minutes
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!