Ingredients
Base:
1 cup raw cashews
1 cup rolled oats
1 packet fresh pitted medjool dates
2 tbs cacao powder
¼ coconut oil, melted
Avocado slice:
4 cups shredded coconut
1 tbs coconut sugar
¼ cup Natvia
2 Avocados
¾ cup coconut oil, melted and cooled
Choc top:
2 tablespoons cacao powder
2/3 cup coconut oil, melted and cooled
1/3 cup maple syrup
Method
Base
1
Put cashews and oats in a food processor and blitz to make a rough crumb (not too chunky).
2
Add the dates, cacao and a pinch of salt.
3
Blend the mixture and slowly add the coconut oil to bring the mix together.
4
You may not need all the coconut oil.
5
Press mix evenly into a slice pan, lined with baking paper and transfer to the freezer to firm up
Avocado slice
6
Place all ingredients in a clean food processor bowl and blitz to combine to desired consistency.
7
Add to prepared base.
8
Return to freezer to set for at least 30minutes before adding the chocolate top.
Choc top
9
Combine all ingredients in a bowl and pour over the top of avocado slice.
10
Return slice to freezer for 1-2 hours until slice is completely set.
Ingredients
Base:
1 cup raw cashews
1 cup rolled oats
1 packet fresh pitted medjool dates
2 tbs cacao powder
¼ coconut oil, melted
Avocado slice:
4 cups shredded coconut
1 tbs coconut sugar
¼ cup Natvia
2 Avocados
¾ cup coconut oil, melted and cooled
Choc top:
2 tablespoons cacao powder
2/3 cup coconut oil, melted and cooled
1/3 cup maple syrup