Recipe: Paleo Chocolate Almond Slice

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This is another one of those recipes I simply didn't know what to call...

Chocolate Almond Coconut Slice?

Paleo Almond Joy Slice?

Paleo Almond Joy Bars?

I ended up with Paleo Chocolate Almond Slice because adding coconut into the mix made it too wordy - and I didn't want to end up in a copyright battle if I used almond joy..... or an argument with an almond joy fanatic who didn't like my recreation.

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But what I DO know for sure, my friends, is that this recipe is crazy delicious. 

So delicious, that I want to warn you... DO NOT TELL ANYBODY ABOUT THIS RECIPE.

Why? Because they will eat it all... and you'll be left feeling regretful and sad because you'll have nothing left to eat yourself. 

I made that mistake, dear friend, and it was not pretty. 

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I stupidly let Jesse try a piece as I was slicing up the first batch and what do you think he said? "Um.. yeah I think you'll need to share that". 

My Dad tried a piece and said "Are you taking orders? Because I'll have three batches". 

Before I knew it, the batch was gone. I know sharing is caring and all, but sometimes a girl needs chocolate... so needless to say the batch I made yesterday is squirreled away at the back of the fridge.... behind the vegetables.....

But I didn't tell you that... 

So let me share the recipe with you! >> 

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No-Bake Paleo Chocolate Almond Slice Recipe

gluten free, vegan, nut free option, sugar free, clean eating recipe,

no bake, grain free, paleo, raw and freezer friendly

makes 9-16 pieces

For the base: 

1 cup (60g) finely shredded coconut (or dessicated)

1/2 cup (120g) almond butter (nut free option: sunflower seed butter)

2 tbsp maple syrup or rice bran syrup (brown rice syrup)

pinch of salt

For the topping: 

1/3 cup (80g) coconut oil, melted 

2 tbsp maple syrup or rice bran syrup (brown rice syrup)

1/3 (30g) unsweetened cocoa powder

2 tsp vanilla extract

pinch of salt 

• Line an 8x8" square baking tin with baking paper and set aside. 
• To make your base, mix together all of your ingredients until combined. To make it easier you can use a food processor - or just mix it in a bowl with a spoon. 
• If your base mix looks too crumbly and doesn't push together when pressed, add an extra tablespoon of almond butter or maple syrup/rice syrup. 
• Scoop your base mix into your prepared tin and flatten and spread out with the back of your spoon or spatula or press with your fingertips or a piece of baking paper. 
• Once your base is spread evenly in your pan, prepare your topping. 
• To make the topping, mix your melted coconut oil with your maple syrup/rice syrup, cocoa and vanilla. This can be done by hand or in your food processor. 
• Once your topping is smooth and combined, pour it over your prepared base. 
• Place your slice in the fridge to chill for around an hour (or the freezer if you want it faster). Once your chocolate topping has set, lift it up out of your pan using the baking paper and chop your slice into pieces with a sharp knife.
• This slice needs to be kept in the fridge or freezer as it will melt as soon as it starts to warm up. Only take the slice out when you're ready to serve and enjoy. 
• This slice will keep in an airtight container in the fridge for two weeks or can be frozen for months. 

But tell me, what's one food you really never want to share?

And do you hide food that you don't want your family/housemates etc to eat? 

I'm a great sharer... but not so much when it comes to chocolate... or peanut butter ;) 

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