This heavenly afternoon snack by Amy Crawford only takes 10 minutes to prepare. Amy recommends storing it in the freezer – too long out and the coconut oil will melt, leaving you with muesli – some seriously tasty muesli, nevertheless!
Amy Crawford is a health and wellness practitioner and founder of the online wellness hub, The Holistic Ingredient.
You will need:
1 cup raw cashews, chopped
3/4 cup coconut flakes, coarsely chopped
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/4 cup coconut nectar
1/4 cup coconut oil
2 tablespoons lucuma powder
1 teaspoon vanilla powder
Optional:
70 grams Loving Earth Caramel Chocolate (if not caramel, dark chocolate would be delish!)
Seeds of 1/2 pomegranate
What to do:
Mix together all the dry ingredients. Warm the coconut oil so it melts and stir in the coconut nectar. Combine with the dry ingredients. Don’t be afraid to chop the mixture more finely if you can see that it is unlikely to hold once cooled. Line a slice tin with baking paper (I used a tin that was 28cm x 18cm). Press mixture firmly into the tin and pop into the freezer for approximately 30 minutes.
Whilst in the freezer, gently melt your chocolate in a small dish over simmering water. Remove the slice from the freezer. Sprinkle the pomegranate over the slice then drizzle with the chocolate. Pop back into the freezer to set for another 10-15 minutes. Remove and slice. As previously mentioned, this slice is best kept in the fridge or freezer to ensure it holds it’s form.
