For some reason, fruit and chocolate just go hand in hand – berry chocolate, cherry chocolate, pear and chocolate, banana, and the list goes on. Orange would have to be an all time favourite in our family. A solid combination or sweet and citrus.
This recipe is a spin on my chocolate peanut butter slice and it’s a perfect example of how to alter a recipe by changing a couple of ingredients to come up with a completely new recipe.
¼ cup of melted coconut oil
6 pitted medjool dates (pitted)
3 tablespoons of natural peanut butter
3 cups sugar free cornflakes
140 gram dark chocolate
1 tablespoons of peanut butter
1 tablespoon maple syrup
1/4 cup of coconut cream
3 drops of orange essential oils (if you don’t have essential oils use rind of 2 oranges)
Melt coconut oil
In a blender add coconut oil, cacao, pitted dates and peanut butter. Blend until smooth.
Add the corn flakes and blend again until you get a sticky but crunchy consistency. Don’t over blend the cornflakes as you want to keep the crunch in the base. Blend slowly and check it as you go to ensure you haven’t over blended.
Line a slice tray with baking paper and press the mixture into the tin. Push it down and create an even flat surface. Place in freezer whilst you make up the chocolate top.
Melt the chocolate
Add to the chocolate the peanut butter, coconut cream, maple syrup, orange essential oils (or grated orange rind). When adding the coconut cream, to achieve a thicker consistency, don’t stir the coconut cream. Instead when you open the can scrape the cream all off the top and then add a little bit of liquid.
Pour chocolate over the base (that was in the freezer) and place in fridge to set.
Slice into small squares an serve.
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