Chocolate slice

By tinathorn

Ingredients

• 200 g coconut butter
• 50 g coconut oil (the additional of the oil creates a less crumbly chocolate)
• 50 g raw cacao powder
• 30 g raw carob powder or more cacoa)
• 1 tbs maca powder (optional to taste)
• 50 g agave syrup (plus a tiny pinch of stevia if necessary to taste- I found it sweet enough without)
• Pinch of salt
• 1 tsp vanilla powder or extract
• Optional- fruit and chopped nuts

Details

Adapted from includingcake.com

Preparation

Step 1

Melt the coconut oil and butter and then mix everything together in a blender/food processor for a few minutes to achieve a thick glossy paste that is easily spoon-able.
You want to ensure that the coconut butter and oil stay warm and therefore liquidy to achieve the smoothest mixture. I used my Thermomix which has heat settings- by setting this at 37C I could maintain the right consistency as it mixed the ingredients together.
Once mixed, add some crushed nuts or dried fruit in last (if using) and briefly mix through evenly. I used coarsely ground almonds and cranberries.
Spoon the chocolate in to the bottom of a lined loaf tin (as I did) or individual moulds and pack down firmly. Store in the fridge to set for a hour. Once set this can be stored either in or out of the fridge for a couple of weeks.