Pineapple, Cacao and Coconut Slice
We partnered with Nadia Magazine and True Food and Yoga last month for a day full of yoga, healthy treats and top tips to get summer ready. Everybody was asking for the recipe so True Food and Yoga have shared it with us. Recipe designed by True Food and Yoga with Nadia Magazine
Ingredients
Base
60g hazelnut
60g sunflower seeds
60g pumpkin seeds
60gdried coconut
60ml coconut oil
60g maple syrup
Middle Cacao layer
35g cacao powder
60ml coconut oil
180g maple syrup
Top Layer – Pineapple Caramel
300g dates (softened)
400g pineapple
80ml coconut oil
100g coconut sugar
Method
Base
- Place hazelnuts, seeds & dried coconut in a food processor and blitz until a fine, crumbly texture. Ass the melted coconut oil & maple syrup and mix until well combined.
- Press mixture into the prepared baking tin, pressing down firmly. Set in refrigerator.
Middle Cacao Layer
- Melt everything together in a pot. Spread over the base and refrigerate to set.
Top Layer- Pineapple Caramel
- Soften dates by putting them in a small bowl and cover with boiling water. Let them steep for 10 to 15 minutes, and then strain the fruit and discard the water.
- To make the caramel, place all ingredients in a food processor. Blitz until smooth.
- Spread caramel all over the firm cacao layer in the baking tin. Set aside in the fridge or freezer to set.