No-Bake Triple Chocolate Square
Ingredients
Base
- 2/3 cup (60g) GF rolled oats
- 2/3 cup (60g) coconut fine
- 1/4 cup (50g) sunflower seeds
- 1 Tbsp. raw cacao powder
- 1 Tbsp. raw cacao nib (optional)
- 2 Tbsp. maple syrup
- 3 Tbsp. melted coconut oil
Chocolate filling
- 3/4 cup (180ml) coconut cream or full fat coconut milk
- 1/2 cup (50g) coconut fine
- 1/4 cup (4 Tbsp.) coconut oil
- 7-8 Tbsp. raw cacao powder
- 6 Tbsp. maple syrup
- 1/4 tsp pink salt
Chocolate ganache
- 120g dark chocolate
- 1/2 cup (120ml) coconut cream or full fat coconut milk or plant milk
Preparation
Line a tin with parchment paper.
In a food processor, place all dry ingredients for the base and process until well processed. Add wet ingredients and process until it becomes like wet sand.
Press the crust into the bottom of the tin.
In a high speed blender, place all ingredients for the chocolate layer and blend well until smooth. Add more sweetener if desired. Layer the filling above the base and cool it in the freezer until set.
To make the chocolate ganache, place chopped chocolate in a small bowl. Heat coconut cream until just before boiling and pour over the chocolate. Stir together until well combined.
Pour the ganache over the chocolate layer and flatten the surface with a spatula.
Put it in the freezer until set. Take it out from the tin and cut with a warm knife.
Notes
Bitterness of raw cacao powder may vary. Adjust the amount according to preference.
1 tablespoon equals 15 ml.
You can use your choice of nuts and seeds for the base.
