These bars look as impressive as they taste and they're deceptively easy to prepare!
Featuring buttery pecans, crunchy raw cacao nibs, and creamy cacao paste layer that’s bursting with antioxidants, you just can't go worn!
These raw, no-bake vegan slices are best served directly from the fridge or defrost from frozen for 10 minutes, mmmm!
Ingredients
For the crust
- 250g of ground pecans
- 120ml of Sweet Freedom
- 200ml of Elements for Life virgin coconut oil, melted and cooled slightly
- ½ tsp of Elements for Life Himalayan pink salt
For the cacao paste filling
- 3 tbsp of Elements for Life raw cacao powder
- 100g of Elements for Life virgin criollo raw cacao paste, chopped up into small pieces
- 400ml of full-fat coconut milk
- 200ml of sweet freedom
For decoration
- A small handful of Elements for Life raw cacao nibs
- A small handful of whole pecans
- Edible Flowers (Optional)
Method
- Line a loaf tin with greaseproof paper and set aside
- Now, prepare the crust of the raw cacao-pecan slices. Mix all the crust ingredients together until the 'dough' sticks together when pressed between your fingers. Press it evenly into the base of your lined loaf tin, then set aside
- Next, prepare the filling: In a medium pan, whisk together the raw cacao powder, sweet freedom and coconut milk and gently heat
- Add in the chunks of the raw cacao paste and allow it to melt slowly
- Pour the raw cacao filling over the crust very gently
- Decorate with your whole pecans and raw cacao nibs and then place in the freezer to set for at least 2 hours and then cut into bars and serve chilled, adding extra decorations such as even more raw cacao nibs and edible flowers, if in season
Enjoy xx
About The Author
Niki Behjousiar is a recipe creator and founder of nikibakes. Niki has been blogging for over 10 years and has a passion for gluten-free and dairy-free recipes. She’s a Persian chef who loves all things spice and particularly enjoys Asian and South American cuisine. She’s always on the lookout for fresh and delicious flavour combinations and uses our spices daily in her cooking and on her blog.
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