Dreamy Nutty Slice
Rich, nutty, chocolatey and incredibly satisfying, these little squares are the perfect treat when you fancy something sweet. They are deliberately rich, so you really only need a small square to hit the spot. I cut mine into 24 pieces and find that one is plenty.
Unlike many sweet treats, these are packed with nutrient-dense ingredients. Walnuts, cashews, peanut butter and tahini provide plant protein, healthy unsaturated fats and minerals including magnesium, while walnuts are particularly rich in plant-based omega-3 fats. Medjool dates add natural sweetness as well as fibre and potassium, and adding protein powder gives the base an extra protein boost. Dark chocolate brings polyphenols, while the combination of protein, fibre and fats makes these much more satisfying than a conventional chocolate bar.
They’re also brilliantly practical: make a batch, cut into small squares and keep them in the fridge or freezer so you have something delicious ready whenever you fancy it.
INGREDIENTS
Makes approximately 24 small squares
Base
½ cup walnuts
½ cup cashews
¼ cup chocolate protein powder – I use Ancient + Brave
2 tbsp coconut oil, melted
½ cup Medjool dates, pitted and soaked in hot water for 10 minutes, then drained well
Filling
½ cup crunchy peanut butter – I love ManiLife
¼ cup tahini
⅓ cup coconut oil, melted
¼ cup rice malt syrup or maple syrup
Topping
80% dark chocolate, enough to cover the surface – I love Green & Black’s
Small handful of roasted almonds, roughly chopped
Small handful of walnuts, roughly chopped
Large pinch of sea salt
METHOD
Line a loaf tin or small square baking tin or container with baking parchment, leaving a little overhang to make the slice easier to lift out.
Make the base. Add the walnuts, cashews, chocolate protein powder, melted coconut oil and drained Medjool dates to a food processor. Blend until the mixture is finely chopped, sticky and holds together when pressed between your fingers.
Tip the mixture into the lined tin and press down firmly and evenly with the back of a spoon. Place in the freezer while you prepare the filling.
Make the filling. Add the peanut butter, tahini, melted coconut oil and rice malt syrup or maple syrup to a bowl. Stir until completely smooth and creamy.
Spread the filling evenly over the chilled base, smoothing the surface with the back of a spoon or spatula. Return to the freezer for 15–20 minutes, or until the filling has firmed up.
Make the topping. Gently melt the dark chocolate, then pour it over the set filling and spread evenly. Scatter over the chopped roasted almonds and walnuts and finish with a generous pinch of sea salt.
Return to the freezer for 1–2 hours, until completely firm.
Lift the slice from the tin and, using a sharp knife, cut into 24 small squares. It is very rich, so small portions work perfectly.
Store in an airtight container in the fridge or freezer. If frozen, allow a square to soften for a few minutes before eating.
Tip: Keep a batch in the freezer for those moments when you want something sweet and chocolatey — a little square goes a surprisingly long way!
