• Home
  • Recipes
  • Customer Club
  • Café
  • Garden
  • Blog
  • Contact
  • (07) 5445 6440

Kunara

Organic Marketplace

icon-fbicon-youtubeicon-twittericon-instagram
You are here: Home / Eat / Brazil Nut and Almond Choc Slice

Brazil Nut and Almond Choc Slice

November 13, 2019 By kunara-michelle Leave a Comment

Vegan | Dairy Free

Serves: 10
Cook: 20 mins
Set: 2 hrs+

 

brazil-nut-slice-3

 

Brazil nuts are among one of the richest sources of selenium, and their consumption can be comparable to that of selenium supplementation. They are also rich sources of other health-promoting micronutrients such as magnesium, zinc, and copper, high protein, essential fatty acids and bioactive compounds. Selenium is a potent antioxidant and is supports your immune system, thyroid hormone regulation and detoxification.

This brazil nut almond slice is going to be a sure fire hit in your kitchen! Perfect for those chocolate cravings, and suitable for vegans! The Vego bar adds a delicious hazelnut element that will hit that sweet spot.

 

brazil-nut-slice

 

Ingredients:
  • 1 x cup almonds
  • 1 x cup brazil nuts
  • 2 x cup desiccated coconut
  • 7-8 x dates soaked in boiling water for 10 minutes
  • 4 x tsp Superfeast Jing mushroom extract
  • 2 x tbsp. coconut oil

Chocolate topping 

  • 2 x vego chocolate bars 150g
  • ¼ x cup coconut oil
  • ¼ x cup cacao powder
  • 2 x tsp vanilla

 

brazil-nut-slice-2

 

Method:
  1. In a food processor, add dates, almonds, brazil nuts, desiccated coconut and blend until a crumbly consistency is reached.
  2. Add coconut oil and Jing mushroom extract and blend until combined.
  3. In a lined baking tray, press base into pan until evenly distributed throughout the base of the pan (roughly 1 – 2cm thick).
  4. Place into freezer to set for 2 hours.
  5. While base is in the freezer, in a double boiler, melt the Vego 150g chocolate bars until creamy and melted.
  6. Add coconut oil, cacao powder (can reduce if you do not enjoy dark chocolate so much) and vanilla and whisk together until completely combined.
  7. Remove base from freezer and pour chocolate over base and spread evenly and return to the freezer to complete, setting.
  8. Once set, remove from freezer and slice into bite sized pieces and enjoy!

 

Recipe by Bridget Hunt
@bridgethunt_

Filed Under: Eat

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recent Blog Posts

  • Healthy Sticky Date Pudding
  • Chicken & Mushroom Pie
  • The ultimate skin guide

Categories

  • Earth (21)
  • Eat (470)
  • Family (61)
  • Garden (4)
  • Home (24)
  • Kitchen Companion (27)
  • The Wellbeing Hub (7)
  • Uncategorized (70)
  • Wellbeing (148)
  • Your Kunara (75)

Tags

Cake Cooking Cooking Tips Culinary dairy free dip Dressings Eggs entree Food Gluten Free Guide HCG Health food Healthy Cooking holistic health Home honey' integrity Kitchen Companion Kunara Legume Lynn Preece Nut Milk Nutritionist Oats Oil organic receip recipe Reduce Waste references salad Salads skincare sun safety sunscreen Sunshine Coast sustainability toxin free Vegan vegetarian Vegies Weight Loss wholefoods
kunara-online-shopping

Kunara Organic Marketplace

330 Mons Road
Forest Glen QLD 4556

Email: admin@kunara.com.au

 

Trading Hours:

Monday to Saturday: 7am - 7pm
Sunday: 9am - 7pm

SC Agricultural Show Day
Friday 13th June: 8am - 7pm

 

 

Kunara Wholefood Cafe

Phone: 07 5445 6440 ext 3
Email: cafe@kunara.com.au

Monday to Saturday 7am - 3pm
Sunday: 9am - 3pm

SC Agricultural Show Day
Friday 13th June: 8am - 3pm

 

Kunara Garden Centre

Phone: 07 5329 7082

Email: gardencentre@kunara.com.au

 

Monday to Saturday 7am - 4pm
Sunday: 9am - 4pm

SC Agricultural Show Day
Friday 13th June: 8am - 3pm

 

All Content © 2025 Kunara

  • Home
  • Recipes
  • Customer Club
  • Café
  • Garden
  • Blog
  • Contact
  • (07) 5445 6440