Base Ingredients
1 and 1/2 cups raw nuts (I used cashews, hazelnuts, pecan and pistachio)
14 large medjool dates, pitted
1/2 cup peanut butter
4 tablespoons raw cacao powder
Pinch sea salt
3 tablespoons pure maple syrup
Chocolate Topping ingredients
5 tablespoons melted coconut oil
5 tablespoons raw cacao powder
4 tablespoons pure maple syrup
Nut and Seed topping
1 cup mixed nuts and seeds (I used rolled hemp seed, pecan, pepito, pistachio and sunflower). Chop lightly before sprinkling on top of the slice.
You will need a multi hole square/rectangular cake tin lined with a strip of baking paper to help remove the slice. My tin has 8 rectangles but the portions are too large so I will cut each slice either in half or perhaps thirds when I serve them.
Method
Place all the base ingredients in a food processor and process on dough setting.
When it has formed a dough take handfuls of the mixture and roll into a log then place into the prepared cake pan. Repeat until all the dough is used. Flatten and smoorh dough with your fingers.
Melt coconut oil in a heatproof jug, add maple syrup and cacao and mix till smooth.
Pour this liquid chocolate over the dough bases until it is all used.
Place in fridge for 1 hour to chill, then remove from the cake tin and place in an air proof container.
Store in the fridge. Enjoy 😁