UNBAKED CHOCOLATE ALMOND SLICE
This Unbaked Chocolate Almond Slice delivers a rich and fudgy experience without heating the kitchen. The Creamy almond butter and maple syrup bind almond flour into a dense base, while unsweetened cocoa powder infuses deep chocolate intensity. These unbaked chocolate almond slices are ready in ten minutes. This grain-free and vegan slice requires no cooking, only stirring and pressing into shape. These unbaked chocolate almond slices are perfect for afternoon pick-me-ups, lunchbox treats or an elegant dessert. It balances healthy fats, plant-based protein and natural sweetness. Enjoy as a quick snack or serve with fresh berries and a dusting of cocoa for a sophisticated finish. Each bite of unbaked chocolate almond slices offers a melt-in-the-mouth texture and balanced flavour, proving that simple ingredients can yield spectacular results.
RECIPE CATEGORY
Dessert
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
No‑Cook, Prepared in Advance
OCCASION/HOLIDAY
Picnic, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Dairy‑Free, Low / No Sugar, Organic, Quick & Easy, Kid Friendly
DISH TYPE
Candy, Brownie
INGREDIENTS
- 2 tablespoons almond flour
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon almond butter
- 1 tablespoon maple syrup
FULL NUTRITIONAL INFORMATION
- Calories: 244.5 kilocalories
- Fat: 16.6 grams
- Saturated Fat: 1.6 grams
- Carbohydrate: 22.2 grams
- Sugar: 13.4 grams
- Sodium: 4.9 milligrams
- Fibre: 5.1 grams
- Protein: 7.6 grams
- Calcium: 92.6 milligrams
- Iron: 1.5 milligrams
- Potassium: 346.1 milligrams
PREPARATION
- Combine Dry Ingredients: In a small bowl, whisk 2 tablespoons of almond flour and 1 tablespoon unsweetened cocoa powder until evenly distributed, ensuring a smooth chocolate base.
- Add Almond Butter: Spoon in 1 tablespoon creamy almond butter. Use a small spatula to break up any clumps, folding until the dry mix is moistened.
- Sweeten With Maple Syrup: Drizzle 1 tablespoon of maple syrup over the mixture. Stir vigorously until a pliable, slightly sticky dough forms; add a few drops of water if too dry.
- Press Into Shape: Line a small ramekin or tin (approximately 6 cm square) with parchment paper. Transfer the dough and press firmly into the base to create an even layer.
- Chill To Set: Refrigerate for at least 30 minutes or until the slice is firm to the touch and holds its shape when lifted.
- Unmold And Slice: Lift the chilled slice out using the parchment paper. Slice in half or into wedges, depending on preference and serve immediately.
PREP TIME
5 minutes
COOKING TIME
0 minutes
TIPS
These tips enhance the quality of Unbaked Chocolate Almond Slice:
- Measure Precisely: Level off almond flour and cocoa to ensure correct texture and prevent dryness.
- Warm Almond Butter: Briefly soften almond butter (5 seconds in microwave) for easier mixing.
- Line Well: Use parchment paper that overlaps your tin so you can lift the slice out cleanly.
- Firm Press: Press the mixture firmly to avoid crumbs and create a tidy edge.
- Chill Adequately: Allow full chilling time so the slice cuts neatly without sticking.
- Plate Presentation: Dust the top lightly with extra cocoa powder or coconut flakes for a polished look.
VARIATIONS
- Nut Crunch: Sprinkle 1 teaspoon chopped pistachios or hazelnuts on top before chilling.
- Citrus Zest: Stir in ¼ teaspoon finely grated orange or lemon zest for brightness.
- Spiced Slice: Add ⅛ teaspoon ground cinnamon or chilli flakes to the dry mix for warmth or heat.
- Berry Swirl: Press a few freeze-dried raspberry pieces into the top before chilling for tart pops.
- Protein Boost: Mix in 1 tablespoon vanilla plant-based protein powder, reducing almond flour accordingly.
PREPPING AND STORAGE
- Fridge: Store the slice in an airtight container for up to five days. Keep chilled and allow to sit at room temperature for two minutes before eating for easier slicing.
- Freezer: Wrap the chilled slice in cling film and freeze for up to one month. Thaw in the fridge for 30 minutes before serving.