This is seriously the perfect afternoon combo of chewy + crunchy + chocolatey + sweet to go with your cuppa... whilst there being very little sweetness in here at all.
I love a piece of slice. I'll take slice over cake any day. Over cupcakes. A cookie though... ooooh we might have a draw. It's gotta be a chewy cookie though. So this slice will not disappoint. You've got the chewy crumbly base layer. You've got the smooth creamy middle. And of course the chocolate on top. Which you can play with - make it a thick layer to ooze richness and texture. Or keep it thin for more crunch.
Slice the lot and freeze, 'cause I think it tastes best coming straight out of the freezer this way.
Enjoy!
BASE
3/4 cup almonds
3/4 cup quinoa flakes
1 tsp vanilla
1 tsp psyllium husks
5 Tbsp melted butter
2 Tbsp almond butter
In a food processor, bliss the almonds and quinoa flakes until crumbly. Add the rest and blitz til combined. Press into a lined loaf tin and bake at 180 degrees for 25 minutes.
Allow to cool.
MIDDLE
1/2 cup cashew butter
2 Tbsp coconut oil
1 Tbsp maple syrup
Combine all in a saucepan, warming enough to stir together until well combined. Pour this over the cooled base layer. Chill in the fridge til firm.
CHOCCIE TOP
1/3 cup coconut oil
1/3 cup cacao butter
2/3 cup cacao powder
1/3 cup maple syrup
Melt coconut oil and cacao butter, then whisk in cacao powder and maple til combined. Pour over the middle layer and refrigerate til set.
