Triple Chocolate Slice
the bottom
- 1 cup almond meal (100 grams)
- 1 cup desiccated coconut (100 grams)
- 1/4 cup cacao or cocoa (25 grams)
- 2 tablespoons honey (50 grams)*
- 1 tablespoon coconut cream (20 grams)
- 1 teaspoon vanilla extract
- pinch of salt
the middle
- 1/2 cup cashew butter (125 grams)**
- 1/4 cup cacao or cocoa (25 grams)
- 1/4 cup honey (80 grams)
- 1/4 cup coconut oil, melted (55 grams)
- 1/4 cup coconut cream (55 grams)
- 1 teaspoon vanilla extract
- pinch of salt
the top
- 6 tablespoons cacao or cocoa
- 4 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- Line an 18cm square cake tin with baking paper over-hanging the sides for easy removal.
- Place the ingredients for the bottom layer into your processor and blend at high speed until the mixture resembles a sticky crumb. Press the mixture firmly into the base of your prepared tin.
- Place the ingredients for the middle layer into your processor and blend at medium speed until the mixture is smooth and well combined. Try not to over-blend. Pour the mixture over your base and place in the fridge for 20 minutes to set.
- Once the middle layer is firm place the ingredients for the top layer into a bowl and stir until the mixture is well combined. Pour the mixture evenly over the slice and return to the fridge for several hours to set.
- Slice. Serve. Eat and enjoy.
Thermomix Method
- Line an 18cm square cake tin with baking paper over-hanging the sides for easy removal.
- Place the ingredients for the bottom layer into the thermomix bowl and blend at speed 10 for 10 seconds. Press the mixture firmly into the base of your prepared tin.
- Place the ingredients for the middle layer into your thermomix bowl and blend at speed 6 for 8 seconds. Pour the mixture over your base and place in the fridge for 20 minutes to set.
- Once the middle layer is firm place the ingredients for the top layer into a bowl and stir until the mixture is well combined. Pour the mixture evenly over the slice and return to the fridge for several hours to set.
- Slice. Serve. Eat and enjoy.
*you can use rice malt syrup if you prefer.
**cashew butter / spread is readily available in the health section of the supermarket and from health food stores. Alternatively you can easily whip up your own, here is our recipe.
If you are enjoying the recipes be sure to check out the books. Thank YOU for your support. B x
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Recipe
Triple Chocolate Slice with Thermomix Instructions
Published
Rating
Based on 72 Review(s)
10 comments
Just wondered what other nuts can be used as allergic to cashews please
I have only made it this way but you could try almonds and almond butter. You may need to add extra wet ingredients to the base to ensure it binds. I hope this helps. x
I found this to be a really tsty and versatile slice. Thanks so much for the generous share ?
How many calories ? and if you cant have coconut can you replace with something else?
Wondering about adding peppermint oil to the top layer for choc mint cheesecake, or orange oil for Jaffa cheesecake, or adapting it and adding a berry middle or caramel middle??!! ?? looking forward to making this for one of my cafes!
I made this this afternoon and the whole family loved it, even my fussy 3.5 Year old devoured it and asked for more. Thanks for another delish recipe!
Can you freeze this one?
Thankyou , this was so easy and tastes absolutely devine
Can any of your slices be frozen? Defrost ok?
This is amazing! I have not even made the top choc layer yet and we are fighting over the bowl 🤤
I ran out of cashews 130g in 🤦♀️ So added macadamia nuts to Use for the missing cashews.
Can’t wait to try this set .
Thank you !!