½ cup sugar-free chocolate chips or chocolate chopped
1 Tbsp Avocado oil
In a blender combine oat flour, desiccated coconut, almond meal, Natvia and salt and blend for 5 seconds until combined.Transfer the dry ingredients
Transfer the dry ingredients into a bowl and add the rest of the ingredients and mix together to form a dough.Transfer the dough
Transfer the dough into a liner container or slice baking tray about ½ cm thickness and transfer to the fridge to set for 10 mins or Freezer for 5 mins.
While base is setting, mix the melted coconut, almond butter and coffee paste (hot water plus instant coffee) until combined and pour over the set slice base and transfer to fridge (10 mins) or freezer (5 mins) until set.
After the almond butter mixture is set, put the chocolate and avocado oil in a heat proof bowl and heat in 30 second bursts until melted and pour over the slice, spread evening and leave to set in fridge or freezer (same times as before) until set.
Cut into slices and serve, leave in the fridge for about 5 days or freeze for up to a month.
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