A few weekends ago I was at a friends housewarming / “Pizza Night”. The star of the show was the brand new pizza oven they had just built, and the majority of the evening was spent rolling out fresh dough and seeing who could create the most epic pizza (or Calazones for those that got super creative!). Needless to say after WAY too many slices, I was feeling rather full and bloated and didn’t want to eat for a week…but then someone happened to say “dessert”.
Considering the way my jeans were feeling after the pizza, I didn’t really think it was a great idea to fill up on more junk. As soon as I saw this slice however, I couldn’t resist. Yes, I am a nutritionist, but chocolate is my Kryptonite. HOLY HELL is it what. I die for it. And this slice was NEXT LEVEL. A crispy chocolate base, a dark chocolate top layer, and soft peanut butter oozing out the middle. What had the whole party talking however, was that this ridiculously amazing slice was in fact gluten free, dairy free, and made without any refined sugars. SORCERY!
If you have a bit of a sweet tooth but you are after something on the healthier side, then this slice is for you! We have http://www.naturalgirlmodernworld.com to thank for the recipe, however I have made a couple of my own adaptions. If you want to try it for yourself, read on for the recipe!
Chocolate crust (base layer):
1 cup almonds, ground
3 tablespoons Cacao powder
6 dates, pitted and soaked in hot water
2 tablespoons 100% pure maple syrup
2 tablespoons coconut oil, melted
1/2 cup oats (use gluten free certified to be safe)
1/2 cup puffed rice cereal (make sure your brand is gluten free!)
Creamy peanut butter (middle layer) :
1 cup natural peanut butter (I used pics Crunchy WITH salt – you could also use Almond Butter)
3 tablespoons coconut oil, melted
2 tablespoons + 1 teaspoon 100% pure maple syrup
Melted chocolate (top layer):
100g bar dark chocolate (80-90% cocoa)
3 tablespoons coconut oil
2 tablespoons Cacao powder
1 tablespoon 100% pure maple syrup
1/2 teaspoon vanilla
For the base layer, use a food processor to grind the almonds until they are the texture of fine sand. Then, add in the cocoa powder, pitted dates, maple syrup, and melted coconut oil. Process until well combined. Pour the mixture into the baking pan, then add the rice puff cereal and oats. Stir ingredients in the baking pan and once combined, use your hands to press the ingredients down firmly to create the first layer. Bake in the oven for 10 minutes. Allow it to cool for 10 minutes while you prepare the next layer.
For the peanut butter layer, use a medium sized bowl to combine peanut butter, melted coconut oil, and maple syrup. Stir until well combined. Pour peanut butter on top of the base layer. Use the back of the spoon to spread evenly. Place the baking pan in the fridge. Refrigerate for 20-30 minutes, until the peanut butter has begun to firm up.
Chop up the dark chocolate bar and place it in a double broiler (or a heatproof bowl over simmering water). As the chocolate begins to melt, add the coconut oil and Cacao powder. Whisk until well combined, then add the maple syrup and vanilla. Pour chocolate evenly over the peanut butter layer.
Return to the fridge to set (~2 hours). Sprinkle with flaky sea salt (if desired), and slice to serve. Store extras (if you have any) in the refrigerator.