What the actual heck!?  Check out these little beauties courtesy of the ever gorgeous Alice Nicholls.  I’m not going to take a minute more of your beautiful friday – let’s get into these babies!

Take it away Alice….

I always use silicon trays for quick raw treats because when cold or frozen, they can be ‘popped’ straight out from the underneath.  These were made in mini muffin trays but you could use a small spring-form pan.  It makes either 6 small slices or an 8cm small round cake/slice.

Ingredients

Slice

1 cup cashews blitzed in the food processor until it resembles a fine powder
1 tbs coconut oil
1 tbs rice malt syrup (2 if you’ve got a sweet tooth)
2 tsp raw cacao powder
2 tsp tahini paste (sesame seed paste)
pinch of sea salt
1/2 tsp vanilla bean paste (optional but AMAZING!)

Choc Top

1 tbs coconut oil
1 tbs raw cacao powder
2 tsp rice malt syrup

Method

Start with the choc top by melting the rice malt syrup, cacao and coconut oil together.  Pour 1-2tsp into each silicon mini muffin tray.  (about 2mm high).  Put in the freezer to set and make the slice.

Fir slice, melt rice malt syrup and coconut oil together in a small bowl over simmering water and stir into the cashew powder along with the cacao, tahini and vanilla bean paste if you’re using.  Roll into tsp sized balls and press into the muffin pan on top of the set choc top and press to even out.  Place into the freezer for 15 minutes or until set and eat straight from the freezer because that is how they are most HOLY YUMMO!

Enjoy.

You can connect with the gorgeous Alice over at her website The Whole Daily, Twitter, Facebook & Instagram.

Be sure your keep your eyes peeled to as Alice has a new and gorgeous book on it’s way full of goodness and yummo recipes.