Raw Honey Nut Slice

By Monica van de Weerd

I often see recipes for raw treats that contain things like maple syrup or rice malt syrup and think why not use honey, so here is a recipe for a raw honey nut slice that is super simple to make and tastes amazing - my gluten free husband couldn't stay out of the fridge and the kids loved it too.

Ingredients

Base

  • 2 cups desiccated coconut
  • 140 gm natural peanut butter
  • 100 gm honey
  • 2 tablespoons melted coconut oil
Filling
  • 160 gm natural peanut butter
  • 100 gm honey
  • 80 gm melted coconut oil

    Icing

    • 100 gm melted coconut oil
    • 50 gm cacao powder
    • 60 gm honey (One of the infused honeys from Keepers Apothecary)
    • vanilla to taste

    Method

    Prepare a 20 cm square cake or slice tin with non stick baking paper.

    Base

    • Place all wet ingredients into a blender or food processor, add coconut and pulse until combined. Press into prepared tin and pop into the freezer to set.

    Filling

    • Place all ingredients into a blender and pulse until smooth and creamy. Pour over base and return to the freezer to set.

    Icing

    • Place coconut oil and honey into a bowl. Add cacao slowly and whisk until smooth and creamy. Pour over filling (this is when I like to add some chopped nuts, any kind, they sink into the icing layer and add some crunch!)

    Return to the freezer to set - remove and cut into slices - store in the fridge for up to 7 days.

    TIP: If you need your honey runny - gently heat with the lid off in the microwave for short (10 second) bursts or by warming your measured amount gently in a saucepan.

    Source: the Keepers Apothecary

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