These slices are the sophisticated older sibling of a childhood favorite, a Twix bar. Think rich, chewy, sweet and salty all topped off with a layer of decadent dark chocolate. Made with just seven nutrient dense ingredients (not counting salt), with a base packed with protein from chocho, a filling of sweet and gooey plant based date caramel, all covered in a layer of chocolate and topped with nuts or seeds of your choice, this slice is truly an upgrade.
Since these slices sit in your freezer, there is no need to heat up your house by turning on your oven, so think of these as a summer dream come true. Whether you enjoy these as a post workout snack, dessert, or breakfast on the go-- or all three!-- the balance of healthy fats from the almond flour, protein from the chocho, and natural sugar from the dates helps to create a truly balanced bite. Best eaten fresh out of the freezer for a cold treat or left to thaw for a meltier delight, these slices will not disappoint.
1. ⅔ cup oat flour (or flour of choice)
2. ⅓ cup almond flour
3. ⅓ cup Original Chocho Protein
4. 3 tbsp maple syrup
5. Pinch of salt
1. 1 cup pitted medjool dates (about 20)
2. 1 tsp vanilla
3. Pinch of salt
4. 2-4 tbsp hot water (depending on the consistency of your dates)
1. 1 chocolate bar (high quality dark recommended to reap all benefits of chocolate)
Optional: toppings such as coconut shreds, goji berries, cocoa nibs or nuts of choice
First, check your dates. If they are soft and mushy, you can just go ahead and proceed with the recipe but if they are hard, soak them in hot water until you're ready to make your date caramel.
Line a small rectangular dish with parchment paper. Then, in a medium sized mixing bowl combine the oat flour, the almond flour, and the Chocho Protein until well combined. Add in the maple syrup and a pinch of salt and stir, check with your fingers to see if dough is sticking to itself (add more maple or a splash of plant milk if not sticky enough). Pour base dough into the parchment paper lined dish and flatten out with your hands. Push dough together until flat and the dish is filled. Place the dish with base in it in the freezer.
While the base sets, get out a blender or food processor and blend/process the dates. Slowly add in water tbsp at a time until dates turn into a creamy paste. Add in salt and vanilla and process again until mixed. Take the dish out of the freezer and top base with the date caramel. You may find that wetting your fingers with warm water helps you press the caramel into the base and spread it out without sticking to your fingers. Once caramel is evenly spread out, place back in the freezer.
For best results, let it sit until the dates are firm (about an hour). After an hour, melt a bar of your favorite chocolate in the microwave (in increments of 10-20 seconds to ensure you are not burning it). Once melted, take the dish out of the freezer and pour chocolate on top. Spread chocolate out with the back of a spoon or knife and sprinkle with desired toppings. If topping bars with coconut, goji, or chopped nuts (or other creative topping) be quick because the chocolate will start to freeze on top of the cold caramel. Place back in the freezer to firm back up, and then slice and serve. Store in the freezer to preserve freshness.
To reduce waste, blend some plant milk in the blender or food processor after you have scraped out dates to create a date sweetened milk and add to coffee or tea for an extra delicious low waste treat.