I like it best when slices like these are slightly salty, hence the name. Everything is easy to make, very little to no prep, you will ideally need a mixer to cut the dates and nuts but alternatively you can do this by hand.
I love to have this slice all chopped up and kept in the fridge so people can grab a little square to munch on when the mood strikes. Unfortunately this doesn’t seem to work so well in my house as the slice usually gets eaten within an hour or so but hey, that must be a good sign, right? 🙃
Mix up the nuts with whatever combination of nuts, suits you and your taste buds best. Don’t skimp out on toasting the nuts first though – it makes all the difference to the final product!
You can definitely use hard coconut oil, don’t bother melting it. I find it best to use my hands to mix the nuts and cashew butter and oil together to avoid any lumps.
Ingredients for a 26 x 16cm rectangular tin
40g coconut oil
150g cashews, roasted until golden brown in a pan and then left to cool
160g dates, pitted
40g cranberries, whole
65g cashew butter
60g maple syrup
1 level tsp. pink himalayan salt
1 tsp. cinnamon powder
150g Lindt dark choc 85% (or milk chocolate if you prefer)
1 Tbsp. coconut oil
• Place the cashew nuts and dates in a mixer and process until well chopped but not too finely cut
• Using a spoon, mix in the 40g coconut oil, cashew butter, cranberries, salt, cinnamon and maple syrup. Make sure there are no lumps. Use your hands if needed!
• Line your rectangular tin or casserole dish with baking paper, then use your fingers to push the nut mixture into the tin, covering the base completely and in an even layer
• Refrigerate for 2 hours
• Melt chocolate and extra tablespoon of coconut oil, then pour over the base.
• Refrigerate until set, cut into squares and enjoy! (Tip: Run your knife under piping hot water each time before cutting into the slice for cleaner cuts!)
Leave a comment