Winter time is chocolate time. Well, at least in my world. And lately I just can’t seem to get enough of walnuts. Especially when combined with chocolate – its such a delectable flavour. There are walnut chocolate ice pops and walnut chocolate ice cream, just to mention a few examples 🙂
And, as it turns out, walnuts also make the perfect ingredient for an easy vegan, no bake walnut chocolate slice. Not long ago, I made a raw hazelnut orange chocolate cake that used only hazelnuts to replace any flour.
This time it’s the walnut that gets all the spotlight in this easy recipe. Have I mentioned that it’s easy? 😉 If you like a fancier version, I can recommend this walnut chocolate slice (the base calls for hazelnuts, but you can use walnuts too).
Note: The yield was 9 slices for me. I used a slightly larger cake pan (20 x 30cm), but because the dough is so easy to shape, I only used about 2/3 of the space (20 x 20cm). Of course you can make them in a larger pan, but that will result in thinner slices. I thought that the thickness was just right.
And oh, have I mentioned the gooyness yet? Those delicious walnuts somehow created an extra gooey texture that I haven’t achieved with other nuts yet. If you are a fan of gooey, vegan chocolate treats, this recipe might just the thing for you! 🙂
Calling for only 6 ingredients, this recipe for easy walnut chocolate slice is as always vegan, gluten-free and without refined sugar 🙂
Makes a 20 x 20 cake:
For the dough:
2 cups (220g) walnuts, soak in water for 8 hours, then rinse and drain
1 cup (140g) dates, pitted and finely diced
1/4 cup (25g) FAIR-TRADE cocoa powder (if you live in NZ, I highly recommend the one from Trade Aid)
a tiny bit of water if needed
For the chocolate glaze:
2 tablespoon tahini
2 tablespoon FAIR-TRADE cocoa powder (if you live in NZ, I highly recommend the one from Trade Aid)
2 tablespoon rice syrup (or other liquid sweetener)
2 tablespoon water
1 tablespoon cacao butter, melted
Some chopped walnuts for garnish (optional)
1. Place dates and walnuts in a high-speed blender and pulse until fairly crumbly (I tend to switch the blender on and off and shake the jug a bit in between).
2. Transfer walnut and date crumbles to a bowl, sprinkle with cocoa powder and stir to combine. Should it be too dry, add just a tiny bit of water (say 1 teaspoon) and see how you go. Be careful not to add too much water. The dough should be fairly thick and sticky.
3. Line cake pan with baking paper. Scoop the dough into the cake pan and spread it evenly (please see my note above).
4. Place in freezer while preparing the chocolate glaze.
5. For the chocolate glaze, mix all ingredients in a cup. I recommend to place the cup in a bowl of warm water to help to combine the ingredients.
6. Spread the glaze evenly on top of the dough. Sprinkle with garnish of your choice.
7. Place in freezer until the glaze has set (approx. 1 to 2 hours) then chill until serving.