I just adore these adaptable recipes! This is vegan, gluten free and pretty healthy in the scheme of things!
You could make this a raw slice by creating a base out of nuts/dates/cacao. Or use flour etc and bake it like I have. You could also make the middle out of a silken tofu base rather than coconut (although it will form a soft pie-like centre instead). I had a lot of trouble deciding on each layer but was happy with the result!
Had a 3 year old yapping at me for a taste so the photo was a bit rushed but it tastes good, I swear :). Hope you enjoy!
1.5 T chia seeds (chia meal if preferred)
1 T apple cider vinegar
1/4 cup rice syrup
1/4 cup coconut oil, melted
1 cup nut meal (I used a combo of almonds and walnuts, processed in food processor)
1/2 cup coconut flour
1 tsp baking soda
1 tsp baking powder
2 T cacao
Mix ingredients together and press into lined baking tin. I used a 9 ” round.
Bake at 180 deg C for 15 minutes. Allow to cool.
1 cup shredded coconut
2 tsp coconut oil, melted
1 T agave nectar
1/4 cup coconut cream, chilled
1 tsp peppermint extract (but start small and add this to taste!)
Add the coconut, oil and nectar to the food processor and process away until it begins to smooth. This takes a long time so walk away and do something else rather than watch it! It will get there! Then add the coconut cream and peppermint and mix.
Press on top of the base and refrigerate whilst making the top layer.
2 T cacao
1/4 coconut oil
2 T agave (or rice syrup)
4 squares dark chocolate, melted
Melt the coconut oil and dark chocolate and stir in the cacao and agave. Pour over the peppermint layer and set in fridge.
* You can use all dark chocolate for this or leave it out completely and add more cacao and agave. I like the combination of both but either or all options will work well.
This recipe is a combination of so many things! Each has been adapted but the base is based on the Spunky Coconut, the centre is based on Fork and Beans