Nutty Cranberry Chocolate Slice
There’s nothing better than homemade treats and it’s fair to say that I simply adore my sweet things and especially making wholesome goodies now that my two-year old helps with eager anticipation!
This Nutty Cranberry Chocolate Slice was inspired by a Julia + Libby recipe but I’ve added a layer of extra nuts and dried fruit and topped it all off with my favourite ever ganache by Nicola Galloway as found in her cookbook Homegrown Kitchen.
It’s gluten-free, dairy-free and refined-sugar-free but most importantly is absolutely delicious and looks beautiful when sliced too! I hope you enjoy it x Perfect for gifting over the festive season!
Nutty Cranberry Chocolate Slice – makes ~16 slices
2 cups ground almonds
1/3 cup Tanna Farms coconut oil, melted
3 Tbspn honey
1/2 cup Pic’s smooth Peanut Butter
1/4 cup Tanna Farms coconut oil, melted
1/4 cup honey
4 Tbspn gluten-free flour (I used rice flour)
3/4 cup mixed roasted nuts (I used a combination of almonds, cashews and walnuts)
3/4 cup dried cranberries
1/2 cup coconut cream
1 Tbspn honey
1 Tbspn Tanna Farms coconut oil
2 Tbspn cocoa powder
50g dark chocolate (70% minimum), broken into pieces
Preheat the oven to 180’C and line a loaf tin with baking paper.
In a bowl combine the base ingredients and evenly press the mixture into the loaf tin. Bake for 15-20 minutes or until it starts to turn golden. Remove from the oven and let it cool for 20 minutes.
In a medium bowl, combine the filling ingredients until smooth. Pour the filling over the base and then scatter over the nuts and cranberries evenly. Place in the freezer for around 1 hour to set.
Meanwhile, prepare the topping. Combine the coconut cream, honey, coconut oil and cocoa in a small saucepan and melt over a gentle heat. Once combined remove from the heat and whisk or stir in the chocolate pieces until melted. Set aside to thicken and cool to room temperature. Once cool, pour the chocolate topping over the base layers and spread out evenly. Place in the fridge to set for at least one hour.
Once set, remove by pulling on the baking paper edges and slice. Store in a sealed container in the fridge or freezer.