This is a mild and creamy 7 ingredient no bake Chocolate Slice. Naturally sweetened with juicy medjool dates, there is no added sugar and its also dairy free. The chocolate is soft, smooth and silky, sitting atop a chewy, nutty base.
- Medjool Dates – about 20
- Cashew Nut Butter
- Unsweetened Cocoa Powder
- Coconut Cream
- Coconut Oil
- Desicated Coconut
This recipe makes 30 generous sized slices. That might seem like a lot but it’s a very rich and filling slice. Even at 30 portions, one is more than enough to satisfy with your morning cup of coffee.
Is this a Snack or a Dessert?
Its both. At least that’s how I eat it. I like it as a snack with my morning coffee, as a treat for when guests are coming over, and as a dinner party dessert. Hint: goes awesome with Sugar Free Vanilla Ice Cream and Strawberries.
Can Regular Dates Be Used?
No, I wouldn’t recommend it. Medjool dates are best as they are juicier and sweeter than regular dates.
How Sweet Is The Slice
This chocolate slice is sweet, but not too sweet. If you’re used to eating minimal amounts of sugar and are looking for a purely fruit sweetened treat, this is for you, along with these Chocolate Coconut Date Bliss Balls and this Date Sweetened Fridge Set Chocolate Tart.
On the other hand, if you’re used to store bought sugary treats, or café chocolate slices, this might not be sweet enough for you. You might want to add a couple of extra dates, and a tiny amount or granulated sweetener such as monkfruit (no more than a teaspoon)
How To Make
- You’ll need a food processor to make this recipe.
- Make sure the dates are soft and at room temperature. If they’re hard or have been in the fridge, sit them in a bowl of boiling water for 2 minutes, then put them in a strainer and press out the excess moisture.
- Make the base first, by putting all the base ingredients into the food processor. Blitz until a fine crumb has formed
- Press the base ingredients into a lined tin, making sure to get into the corners. Use a spoon if you need to, to press down.
- Wash the food processor ready for the filling.
- Make the date paste in the food processor, then add the cashew nut butter, cocoa powder, coconut cream and coconut oil. Blitz until a thick chocolate paste is formed.
- Spoon it out onto the base, smoothing it out and pressing down firmly with your hands.
- Cover and put into the fridge for 8 hours or overnight.
How Long Does It Last
- Spices: add a teaspoon of your favourite spice to either the base ingredients or chocolate top, but not both. I would suggest mixing in either ground ginger, ground cinnamon, or a pinch of ground chilli in the chocolate top ingredients
- Coffee: add one or two teaspoons of cooled instant coffee to the chocolate top ingredients, stirring through to create a choc, coffee combo.
- Peppermint Essence: Stir though a teaspoon (or two) of peppermint essence in the chocolate top ingredients for a choc mint slice
Nuts: Cashews or pecans can be used instead of walnuts
Coconut Cream: refrigerate the coconut cream for at least 12 hours so you can scoop the cream off the top. Get it out of the fridge delicately and DO NOT SHAKE IT as that will disperse the coconut cream and you want it to sit on top so it scoops off easily.
Tin: My preference is for rectangle, but square will certainly work too. Just make sure to line the tin you use with baking paper beforehand so it makes it easier to pull the slice out once its set in the fridge
To Slice: use a sharp clean knife, wiping down between each slice for those crisp clean cuts.
No bake chocolate slice is a quick and easy sugar free snack made from natural ingredients. No nasty preservatives, no added sugars, and great for people who like their sweets dairy free.
- 10 Medjool Dates (deseeded, room temperature)
- 1 ½ cup Walnuts
- ½ cup Desicated Coconut
- ½ cup Unsweetened Cocoa Powder
- 1 tablespoon Coconut Oil (Melted)
- 1 cup Cashew Nut Butter
- 10 Medjool Dates (deseeded, room temperature)
- ½ cup cocoa powder (unsweetened)
- ¼ cup coconut cream (Full Fat) - refer note 3
- ¼ cup coconut oil (Melted)
- Add all the ingredients for the base into a food processor and blitz for a couple of minutes until a fine crumb is formed.
- Line a rectangle loaf tin with foil or baking paper, and press the base into the tin firmly pressing down with fingers.
- Wash food processor, reded for the filling
- Add the dates (seeds removed) and 2 tablespoons of water to the food processor and blitz for 30 seconds until it resembles a date paste.
- Add the cashew nut butter, cocoa powder, coconut cream and oil. Blitz for another 30 seconds until a thick chocolate paste is formed
- Remove the chocolate paste from the food processor and spoon into the tin on top of the base. Press down with fingers and pat down to smooth out the top.
- Refrigerate overnight. Remove from tin and cut into 30 equal sized squares.
- Store in an air tight container in the fridge for upto 7 days.
- Sweetness: This isn’t an overly sweet chocolate slice, and if you’re typically used to eating sweet things, you might want to replace the coconut oil in the chocolate filling with the same quantity of either maple syrup or raw honey (just one or the other, not both)
- Nuts: Cashews or pecans can be used instead of walnuts
- Coconut Cream: refrigerate the coconut cream for at least 12 hours so you can scoop the cream off the top. Get it out of the fridge delicately and DO NOT SHAKE IT as that will disperse the coconut cream and you want it to sit on top so it scoops off easily.