So it rained all.. freaking.. day last Tuesday. It was a nice change and we got to hang out with some special friends and eventually move into the kitchen to create. Honest truth – I don’t create recipes that regularly. Generally a brainwave pops into my little head every now and again and I go all elf in the kitchen to create it. It’s sporadic. I’m not a chef. I’m a women who likes food and every so often, if I may say so myself, sometimes I nail it.
Here is the latest nailed creation.
I’m calling it The EPIC event.
This little beauty is several layers topped with a chocolate layer. You probably don’t need to make all three, but it does give a nice difference between the different flavours.
I made mine in the thermomix but you could easily do it in any whizbang chopper or food processor.
- 1 cup of almonds
- 1 tbs coconut oil
- 1 tsp cacao
- 3 tbs coconut nectar
- 1/2 cup peanut butter
- 1/4 cup hazlenuts
- 2 tbs tahini
- 1/2 cup honey (or for low fructose use either rice malt syrup or coconut nectar)
- pinch of salt
- pinch of vanilla bean powder (or vanilla essence)
- 1 cup macadamias
- 1 tsp coconut oil
- 2 tsp coconut flour
- pinch of salt
- 4 tbs rice malt syrup
- 1 block of loving earth caramel luvju
- Raspberries to garnish
Once you have all your ingredients set out it’s very simple to make.
Firstly line a bread tin or similar size (this makes around long 10 slices) with baking paper.
Start with the bottom layer and place all ingredients into a food processor and chop until it resembles bread crumbs. You may need to add a little water (and when I say little, I mean little – add a tsp at a time)
Once well mixed, press into the bottom of the tin.
Repeat the same process with each layer.
For the top later, melt the chocolate and pour over the other layers.
Allow to set for around 5 minutes before placing the raspberries on top.
This slice will need to remain in the fridge. I suggest scouring the slice pieces before the chocolate fully sets so it cuts nicely.