Raw Vegan Chocolate Tahini Slice

Made in one of those moments of sweet-craving pantry-panic (you know the ones right?) when you figure out what can be put with what to make something that tastes like a unicorn is playing Kenny G in your mouth?  Sure.

I always use silicon trays for quick raw treats because when cold or frozen, they can be 'popped' straight out from the underneath.  These were made in mini muffin trays but you could use a small springform pan.  It makes either 6 small slices or an 8cm small round cake/slice.

Ingredients

Slice

• 1 cup cashews blitzed in the food processor until it resembles a fine powder
• 1 tbs coconut oil
• 1 tbs rice malt syrup (2 if you've got a sweet tooth)
• 2 tsp raw cacao powder
• 2 tsp tahini paste (sesame seed paste)
• pinch of sea salt
• 1/2 tsp vanilla bean paste (optional but AMAZING!)

Choc Top

• 1 tbs coconut oil
• 1 tbs raw cacao powder
• 2 tsp rice malt syrup

Method

Start with the choc top by melting the rice malt syrup, cacao and coconut oil together.  Pour 1-2tsp into each silicon mini muffin tray.  (about 2mm high).  Put in the freezer to set and make the slice.

Fir slice, melt rice malt syrup and coconut oil together in a small bowl over simmering water and stir into the cashew powder along with the cacao, tahini and vanilla bean paste if you're using.  Roll into tsp sized balls and press into the muffin pan on top of the set choc top and press to even out.  Place into the freezer for 15 minutes or until set and eat straight from the freezer because that is how they are most HOLY YUMMO!

Enjoy.