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.
Easy Walnut Chocolate Slice (Vegan, Gluten-free, No Refined Sugar)
- cake pan 12 x 12 cm
For the dough:
- 220 g walnuts soak in water for 8 hours, then rinse and drain
- 140 g dates pitted and finely diced
- 25 g 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
- 2 tablespoon rice syrup or other liquid sweetener
- 2 tablespoon water
- 1 tablespoon cacao butter melted
- Some chopped walnuts for garnish optional
- 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).
- 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.
- Line cake pan with baking paper. Scoop the dough into the cake pan and spread it evenly (please see my note above).
- Place in freezer while preparing the chocolate glaze.
- 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.
- Spread the glaze evenly on top of the dough. Sprinkle with garnish of your choice.
- Place in freezer until the glaze has set (approx. 1 to 2 hours) then chill until serving.