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Brazil Nut Almond Slice

 

Vegan | Dairy Free

Serves: 10
Cook: 20 mins
Set: 2 hrs+

 

brazil-nut-slice-3

 

Brazil nuts are among one of the richest sources of selenium, and their consumption can be comparable to that of selenium supplementation. They are also rich sources of other health-promoting micronutrients such as magnesium, zinc, and copper, high protein, essential fatty acids and bioactive compounds. Selenium is a potent antioxidant and is supports your immune system, thyroid hormone regulation and detoxification.

This brazil nut almond slice is going to be a sure fire hit in your kitchen! Perfect for those chocolate cravings, and suitable for vegans! The Vego bar adds a delicious hazelnut element that will hit that sweet spot.

 

brazil-nut-slice

 

Ingredients:
  • 1 x cup almonds
  • 1 x cup brazil nuts
  • 2 x cup desiccated coconut
  • 7-8 x dates soaked in boiling water for 10 minutes
  • 4 x tsp Superfeast Jing mushroom extract
  • 2 x tbsp. coconut oil

Chocolate topping 

  • 2 x vego chocolate bars 150g
  • ¼ x cup coconut oil
  • ¼ x cup cacao powder
  • 2 x tsp vanilla

 

brazil-nut-slice-2

 

Method:
  1. In a food processor, add dates, almonds, brazil nuts, desiccated coconut and blend until a crumbly consistency is reached.
  2. Add coconut oil and Jing mushroom extract and blend until combined.
  3. In a lined baking tray, press base into pan until evenly distributed throughout the base of the pan (roughly 1 – 2cm thick).
  4. Place into freezer to set for 2 hours.
  5. While base is in the freezer, in a double boiler, melt the Vego 150g chocolate bars until creamy and melted.
  6. Add coconut oil, cacao powder (can reduce if you do not enjoy dark chocolate so much) and vanilla and whisk together until completely combined.
  7. Remove base from freezer and pour chocolate over base and spread evenly and return to the freezer to complete, setting.
  8. Once set, remove from freezer and slice into bite sized pieces and enjoy!

 

Recipe by Bridget Hunt
@bridgethunt_

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