Choc Cranberry Crunch Slice
Print recipeIngredients
- BASE
- 230g Raw Almonds
- 150g Dates
- 10g Shredded Coconut
- 40g Rice Malt Syrup
- 20g Maple Syrup
- 35g Coconut Oil
- FILLING
- 120g Coconut Oil
- 80g Rice Malt Syrup
- 150g Roasted Almonds (halved)
- 40g Dried Cranberries
- CHOCOLATE TOPPING
- 150g Raw Cacao Butter
- 30g Raw Cacao Powder
- 30g Rice Malt Syrup
- 1 teaspoon Vanilla Essence
Directions
| BASE | ||
| 1. | Line a medium sized rectangle slice tray with baking paper. Set aside. | |
| 2. | Place all the base ingredients into the bowl of the Thermomix and process for 5 Seconds/ Speed 7. | |
| 3. | Press the mixture into the lined slice tray and refrigerate for 30 minutes. | |
| FILLING | ||
| 4. | Place the coconut oil, rice malt syrup and vanilla into the bowl of the Thermomix and melt 1 minute/50 degrees/Speed 3. | |
| 5. | Add the chopped almonds and cranberries and mix together 5 Seconds/Speed 4/Reverse. | |
| 6. | Once combined, pour the nut mix evenly over the chilled base. Return to the fridge for a further 30 minutes to set. | |
| CHOCOLATE TOPPING | ||
| 7. | Place the cacao butter into the bowl of the Thermomix and mill 10-15 Seconds/Speed 9. | |
| 8. | Melt the cacao butter for 10 minutes/37 degrees/Speed 2. | |
| 9. | Add the cacao powder, rice malt syrup and vanilla and continue cooking for a further 5 minutes/37 degrees/Speed 2. | |
| 10. |
Pour over the slice as the final layer. Refrigerate for another 30 minutes until set. Chop into small squares and serve. |  |