No Bake Triple Layer Almond Slice

Yiannoulla Burness

11 minutes ago

2 min read

A delicious three-layer slice combining a chewy almond and coconut base, a creamy nut-butter centre and a smooth carob topping. A hint of orange and optional crystallised ginger adds a lovely burst of flavour, while the carob layer finishes it off with just the right touch of indulgence.

EQUIPMENT: Large mixing bowl, loaf baking dish or somehting similar, baking paper

BASE LAYER

Ingredients

2 cups almond flour

2 cups desiccated coconut

2 tablespoons finely chopped crystallised ginger, optional

3 tablespoons refined coconut oil, melted

2 tablespoons maple syrup, or sweetener of choice

¼ cup freshly squeezed orange juice

Pinch of salt

Method

Add the almond flour, desiccated coconut, crystallised ginger and salt to a mixing bowl. Stir to combine.
Add the melted coconut oil, maple syrup and orange juice. Mix thoroughly until the mixture comes together and holds when pressed.
Line a loaf tin with baking paper, leaving some paper overhanging the sides to make the slice easy to remove.
Transfer the almond mixture to the tin and press down firmly and evenly to form the base.
Place in the freezer while preparing the middle layer.

MIDDLE LAYER

Ingredients

1 cup almond butter or smooth peanut butter

1 teaspoon vanilla extract

1 tablespoon maple syrup, or sweetener of choice

1 tablespoon refined coconut oil, melted

Method

Place all the ingredients in a bowl and mix thoroughly until smooth and well combined.
Spoon the mixture over the chilled base and spread evenly.
Return to the freezer while preparing the topping.

TOP LAYER

Ingredients

1 cup carob buttons

1 tablespoon refined coconut oil

Pinch of salt, for sprinkling

Method

Place the carob buttons and coconut oil in a small heatproof bowl.
Melt gently, stirring until smooth and runny.
Pour the melted carob over the middle layer and spread evenly.
Sprinkle lightly with salt.
Return to the freezer for approximately 30 minutes, or until the topping is set.