So you’ll all be familiar with my adversity to making ‘healthy’ versions of delicious conventional baked goods, but you’ll also be familiar with my love of all things sweet.
I slightly adapted a recipe I found on the Nourish Health & Nutrition’s facebook page to make this ‘healthy’ slice yesterday and it was a hit at my family’s afternoon tea gathering and even my husband who is pretty anti healthy treats had three pieces.
Annnnnnd, the kids enjoyed it. That’s my ultimate test because usually they are not convinced.
I made the cashew flour and the topping using my Magic Bullet which just upped my respect for this little whizz and mixed the base ingredient all together in my food processor.
This basic recipe is a winner for a ‘healthy’ treat version, and I already have plans of what I’ll do to it next time – adding cranberries would be a delicious addition, although technically it would no longer be refined-sugar free since those little nuggets have added sugar. The base is perfectly chewy and has a satisfying bite, and the topping is rich and chocolatey. I will make with cacao butter at some point, but for now this was all I had in my pantry and it was just perfect anyway.
As with any treats, it’s important to remember that though this is refined sugar-free, it still contains honey and natural sugars from the dates so it’s something that should be eaten in moderation. It is not healthy in the same respect as eating a bowl of steamed green beans would be considered healthy.
With that said, get ‘un-baking’ and let me know what you think.
- 1C cashew nuts, blended in my magic bullet until it resembles 'flour'
- 3 C desiccated coconut
- 1/2 C coconut oil melted
- 1 C soaked dates (I used regular dried dates and covered them in boiling water to soak for 10 minutes, then drained water and added to the mix)
- FOR THE TOPPING
- 3 T coconut oil
- 2-3 T cocoa powder
- 1.5-2 T honey (depending on your taste)
- In a food processor or similar, blitz the cashew flour, dessicated coconut, soaked (and drained) dates and the melted coconut oil. Your mixture should be sticky and well combined.
- Press combined mixture into a lined slice tin and press down to create your base.
- In a magic bullet or similar, place all topping ingredients and blitz until mixed and combined to create a thicky, glossy topping.
- Pour topping over the base, spreading with a knife if necessary to even out.
- Place in fridge to set for an hour and then cut into small pieces.
- Store in an airtight container in the fridge.
- The original recipe called for cacao butter in the topping instead of coconut oil, but I didn't have any so this worked perfectly.
- You could use almonds instead of cashews if you wished.
- The original recipe also called for cacao powder instead of cocoa, but again, I didn't have any so used what I had on hand.