A very delicious plant based Chocolate hazelnut slice

Jacqueline Alwill

Brown Paper Nutrition

Took a breather from the gram this past week and as I do after most holidays, I am definitely feeling more revived! Amazing what taking one thing off your plate can do isn’t it? And, as I hit your feed (hopefully!??!) once again I’d LOVE to introduce you to my most recent delicious treat which is this epic CHOCOLATE HAZELNUT SLICE.

I used to make raw/plant based/vegan oriented slices all the time, somehow they’ve slipped off, but I’m feeling pretty darn excited to start making them again – you should be too *wink

If you’ve ever felt a little nervy about getting in the kitchen and whipping together any meal, snack or sweet, please don’t worry, the beauty of my recipes is that I try to keep things so simple for you, because I want you to feel confident in the kitchen and with your health.

AND if you’re wondering what delicious treat you’re going to whip together this week then my friend – let this be your sign!!!! Popping the recipe below for you so let me know when you make it….

CHOCOLATE HAZELNUT SLICE
Base:
2 cups hazelnut meal
1/2 cup shredded coconut
1/4 cup rice malt or maple syrup
1 tablespoon vanilla extract
3 tablespoons coconut oil (soft or melted is best)

Topping:
1/4 cup cup coconut oil, melted
1/3 cup raw cacao powder
2 tablespoons maple syrup
1 cup toasted hazelnuts, roughly chopped

In a food processor combine ingredients for the base and blitz to a dough like consistency. Line a 16x24cm loaf tin with greaseproof paper. Press base ingredients into the tin and press down to spread evenly. Pop in fridge. For the topping, whisk together, coconut oil, cacao and maple. Pour over the base and then sprinkle the hazelnuts evenly over the top. Place back in fridge to set for 3-4 hours. Slice into 24 pieces and enjoy! Store in fridge up to 3 weeks.