Raw Brazil Nut Chocolate Slice

This delicious and nutritious treat is easy to make and freezer-friendly. Nuts have a high nutritive value and contain beneficial fats, minerals and phytochemicals. Brazil nuts are a good source of selenium, which helps build a strong immune system and can protect against chromosome breakages — a cause of birth defects and miscarriages. Having a good intake of selenium during pregnancy may prevent your baby from developing eczema and wheezing (an early sign of asthma). Selenium is required for optimal function of your liver and thyroid and is also known to help your body bind and safely eliminate heavy metals.

Ingredients

1 ½ cups brazil nuts, roughly chopped

Caramel

8 Medjool dates, pitted and roughly chopped

½ cup almond butter

1 tbsp honey or organic rice malt syrup

¼ tsp salt

½ tsp vanilla paste

1/2 cup coconut oil, in liquid form

3 tbsp filtered water

Chocolate

130g cacao butter, melted

⅓ cup raw cacao powder + 2 tbsp extra

¼ cup maple syrup

1 tbsp honey

Method

Make the caramel first. Combine the dates, almond butter, honey, salt and vanilla in a high speed blender and process until smooth.

Add the coconut oil, then the water and process for 5-8 seconds. If the mixture splits, turn off the motor and stir the mixture with a spoon until the water and oil are emulsified and form a smooth, thick golden paste.

To make the chocolate, whisk together all the ingredients for about 5 minutes. You may wish to do this over a bowl of boiling water.

Line a rectangular tin with baking paper. Spread half the chocolate mixture into the tin to form the first layer. Place in the freezer for 5 minutes to set.

Spread the caramel paste over the set chocolate layer, then spread the brazil nuts on top, gently pressing them into the paste.

Drizzle the remaining chocolate over the brazil nuts, then return the tin to the freezer until completely set.

Cut into small pieces and store in the freezer.

*This recipe is from Dr Libby’s Real Food Kitchen cookbook.