Ingredients
- 1/3 cup almond meal
- 1/3 cup rolled oats
- 6 tbs extra virgin olive oil
- 1/3 cup pistachios, roughly chopped
- 1 cup raw cashews
- 400g chocolate (of choice), roughly chopped
- 4 tbs honey
- 1 tsp vanilla extract
- 10 mini caramel-filled Easter eggs
Method
- Line a slice tin with baking powder.
- Place cashews in a bowl, cover with water and leave to soak and soften.
- Place oats in a blender or food processor and blitz for approximately 20 seconds, or until a flour texture forms.
Add almond meal, honey, vanilla and 4 tbs of the olive oil. Blitz for a further 10-20 seconds or until roughly combined.
- Scoop mixture out and press into the base of the lined slice tin. Place in the freezer for 10 minutes.
- Meanwhile, drain water from the cashews and place in the blender or food processor. Add 1/2 cup of water and blend on high for a few minutes until smooth and creamy, stopping to mix with a spoon if needed.
- Scoop the cashew cream out of the blender/food processor and place into a small saucepan with the chocolate and remaining olive oil. Heat over low heat until melted, stirring continuously.
- Set aside 3 tbs of pistachios and add the remaining pistachios into the melted chocolate mix. Stir through and set aside.
- Remove base from the freezer and top with chocolate pistachio mix. Top with Easter eggs and remaining pistachios, then place in the refrigerator overnight.
- Slice into 16 squares. Serve and enjoy.
Tips
Can be stored in the freezer for around 3 months.
Credit
Recipe courtesy of Rebecca Gawthorne
Nutrients per serve |
Energy |
1394kJ |
Protein |
5g |
Fat |
22g |
Saturated fat |
7g |
Carbohydrate |
29g |
Sugars |
24g |
Dietary fibre |
1g |
Sodium |
30mg |