Finally the recipe I tell so many patients about (and have to scrawl on a piece of paper mid-consultation) has arrived! This Chocolate Slice recipe is EASY to make, delicious and great for school lunches. If you have kids at a nut-free school, you can replace the nuts with an equal amount of sunflower seeds. This can be made on a Sunday night and stores brilliantly in a container in the fridge. If you pack it for a morning tea at school, use an ice brick in the lunch box. The good news is, it is not just for kids; if you just fancy a sweet but healthy treat this recipe ticks all the boxes. ENJOY!
300g cashews (replace with sunflower seeds for a nut free option; you can also do half-half)
200g desiccated coconut
3 tbsp cacao powder
20-25 Medjool dates, pitted
Optional: Can be flavoured with a tsp of vanilla extract, or 1-2 drops of Doterra Peppermint Doterra Wild Orange Oil.
- Blend cashews, coconut and cacao in a Thermomix on 10 for 25 seconds, or blend in a food processor/blender on high speed until well broken down.
- Add the Medjool dates to the mixture and blend on 10 until well blended (the time will depend on how fresh the dates are, but this generally takes 15-30 seconds). If using a food processor/blender, blend until well mixed and broken down.
- At this point, you can blend in the peppermint, orange or vanilla extract if you wish to make a choc-mint, choc-orange or choc-vanilla slice.
- Press into a loaf pan (lined with baking paper) or roll into balls. Place in the freezer to harden.
Tip: Don’t blend too long or it will warm up and the fats will release from the nuts and coconut (which is not a problem but it doesn’t look as pretty when finished).
My boys of course like different flavours for their Chocolate Slice, so I divide the batch in two and make one choc-mint slice and one choc-orange slice.
Doterra essential oils are available from health food shops; please read the instructions on the bottle.