Hello! How was Christmas? Did Santa bring you everything you wanted?!
I'm flying back from Dublin to London today to continue the festivities with my family and friends in the UK. And when I say continue the festivities I obviously mean continuing to eat scrummy wintery food, like chestnuts done on the fire and turkey in ALL it's variations for the next week...
So I wrote this post ready to go on Boxing Day because I know what your dilemma is:
A) Holy cow, I've eaten a lot of food already this weekend / holiday season / month / year and really need something good in me.
B) I have very little in the cupboards and even less intention of leaving the house and braving Sainsburys along with half of the neighbours who are back stocking up their fridges after the panic that is the supermarkets being shut for ONE DAY.
C) I still want something sweet, especially while everyone else is tucking into buckets of Quality Streets and candy sticks sitting in front of Christmas movies...
Never fear, I am here to your rescue! These slices are ridiculous simple, and I would hazard a guess that if you're on a yeast free (or other pretty healthy) diet, most if not all of these ingredients will already be in your pantry. So no need for the snow boots and new Christmas scarf just yet.
The perfect sweet treat, you can whip these up in 20 minutes and get them in the freezer ready to grab whenever another relative offers you a Lindt chocolate santa...
You can find the original recipe here on Dishing Out Health, a beautiful healthy food blog run by dietician Jamie.
SERVES: 16 small slices
PREP TIME: 20 minutes
COOK TIME: 0 minutes but at least 30 minutes chilling in the freezer
- 1 1/2 cups (160g) raw unsalted cashews
- 1 cup (100g) gluten free oats
- 1/4 cup (60ml) melted coconut oil
- 1/3 cup (60ml) rice malt syrup or other liquid sweetener of choice
- 1/2 cup (120ml) coconut oil
- 1 tbsp cacao powder
- 1/4 cup (60ml) rice malt syrup or other liquid sweetener of choice
- Pinch of salt
- 2 tbsp desiccated coconut to decorate
1. Add the cashews and oats to a food processor or nutri-bullet and blend until they form a powder or even somewhat of a paste. In a nutri-bullet this does take a little time, giving the mixture a shake and removing some of the paste into a bowl at regular intervals before re-blitzing the remaining whole nuts. One day I will have a fully equipped kitchen that has a decent food processor... damn you Santa...
2. Put your cashew and oat mixture into a bowl and add the coconut oil, liquid sweetener and salt and combine thoroughly. You should eventually be able to use your hands to combine everything thoroughly and take the 'dough' in your hands to form a large ball.
3. Line a small tray with parchment paper and empty the dough into it, pressing the mixture down firmly, spreading evenly to all edges. Spread it to about 2cm height.
4. For the chocolate topping whisk together the liquid sweetener, melted coconut oil, pinch of salt and cacao powder in a bowl until smooth and well-combined.
The measurements I've put above are a little made up (sorry!) because whenever I do this chocolate I adjust as I go along, tasting and adding more of each of the three ingredients as I think is needed: more cacao if you've lost the chocolate flavour, more sweetener if it's not sweet enough (duh) and more coconut oil if you don't think the mixture is going to go far enough. Don't let it get too runny, you don't want it running off the base...
5. When you're happy with the topping, pour it over the dough, spreading evenly with the back of a spoon. Sprinkle with coconut flakes.
6. Freeze for 1 hour or refrigerate for 3 hours before slicing. Store covered in the refrigerator for up to 1 week. Bet your granny will love them when you're watching that box set of Fawlty Towers tonight...
Merry Christmas! x
Why not pin this to Pinterest to save for later? Then you'll never lose the recipe!