PALEO, VEGAN, GLUTEN FREE & DIARY FREE
Well, I have the perfect recipe.
Inspired by Ferrero Rocher chocolates these decadent squares are indulgently delicious! With an almond base there is a subtle extra nutty flavor. Share these with friends or keep them for yourself, what ever you decide to do they wont hang around for long.
The amount produced will depend on how thick you want them.
For thiner more delicate squares spread each layer until it is about 1/2 centimeter in diameter, for a chewy dense bite spread until it is roughly 1cm (I prefer them this way).
INGREDIENTS
For the base you will need:
- 1/2 cup of almonds
- 1/2 cup of sultanas
- 2 tsp honey
- 1 tbs almond milk
- Pinch of salt
For the creamy middle layer
- 1 cup of cashews(soaked over night)
- 2 tsp honey
- 3 dates (soaked for at least 2 hours)
- 1 tbs almond milk
- 1 tsp vanilla essence
- Pinch of salt
For the hazelnut chocolate topping
- 3/4 cup of Clean Nutella
- 2 tsp of almond milk
- Chopped hazelnuts (small handful- to decorate)
METHOD
Line a square or rectangular tin with grease proof paper.
Start off by making the base.
Place almonds, sultanas, honey & salt into the blender and blitz until it is a sticky crumbly consistency. You want to be able to spread the base out easily in your tin so add enough milk to loosen( no more than 2 tbs).
Blitz one last time to ensure everything is well incorporated.
Spread the mixture out to the thickness that you desire, trying to get it as even and smooth as possible.
Place in the oven and bake for 20 minutes, until it is no longer wet and the edges have browned.
Meanwhile, prepare the creamy middle layer.
In a blender, place all the ingredients for the middle layer and blend for 2/3 minutes, scraping down the sides every now and again.
Depending on how powerful your blender is the time will vary. Make sure your mixture is smooth (try to get rid of that grainy appearance) before applying it to the base layer.
Spread the cashew mixture over the base evenly while it is still in the tin, this will ensure that nothing spills over the sides and that you have a clean finish to your squares.
Place in the freezer for about 20 minutes to harden slightly. At this stage it does not have to be rock solid.
Stir in the almond milk making sure that it is completely incorporated and place back on the heat or in the microwave one last time.
Crush some hazelnuts and sprinkle over the chocolate.
Put the Ferrero Rocher log back in the freezer to harden completely(at least 4 hours), I left mine in over night.
When the time has finally come, grab a sharp knife and slice the log into squares or rectangles.
Keep them in the fridge as the creamy cashew middle layer goes a little soft if left out at room temperature.
Pop the kettle on, grab a chocolatey square, put your free up & enjoy!