Superfood Slice (paleo, vegan, raw)

Fudgy Base

2 cups raw cashews/almonds

2 cups shredded coconut

260g medjool dates (pitted)2014-06-11 18.08.41

100g goji berries

1 cup raw cacao powder

1/2 cup maple syrup

1/2 tsp Himalayan sea salt

 

Method

Place nuts in food processor and blend till fine, add coconut, dates, berries and process until a soft paste forms. Add cacao powder and maple syrup and salt and process to combine until you have a nice creamy texture. Press firmly into a dish lined with baking paper. Place in fridge while making the ganache topping.

Ganache Icing

1/2 cup maple syrup

1/4 cup coconut oil

1/2 cup raw cacao powder

pinch sea salt

 

In a food processor blend all ingredients together until smooth and well combined.

Pour over the fudge base and spread out evenly over the top.

Sprinkle with cacao nibs or pumpkin seeds and goji’s and return to fridge to set and firm for at least one hour. Cut into squares and serve the fudge cold. Keep leftovers in an airtight container in the fridge, and should keep up to 2 months if it lasts that long! You can also freeze them if needed. Enjoy!

 

Compliments from the gym Splash Devonport.

 

 

 

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