Salted Chocolate with Pecan Oat Crust
This recipe is adapted from a Taste of Yum
Bottom Layer Ingredients:
1 1/2 cups pecan halves
1 1/2 cups rolled oats
8 whole medjool dates, pitted
1/2 cup coconut oil, melted
a pinch of coarse sea salt
Top Layer Ingredients:
1/2 cup cocoa powder
1/4 cup coconut oil, melted
1/4 cup liquid sweetener such as agave, maple syrup, or honey
Directions:
Crust: Pulse all ingredients for the crust in a food processor until a sticky dough mixture forms. Press the crust mixture into a 9×5 loaf pan lined with parchment paper.
Chocolate: Whisk the chocolate filling ingredients in a small mixing bowl until smooth. Pour over crust.
Salt: Sprinkle with sea salt (optional)
Chill: Place the whole thing in the freezer and chill for about 2 hours, or however long you can wait. Cut into different random sized chunks (my style) and serve!
Notes: A food processor is really needed for this recipe. I tried my vitamix blender and found that it stopped up even the vitamix!
I store mine in the fridge or freezer.
(Note that this is not an exact picture, I have always eaten mine faster than I think to photograph it, so this is a picture of a similar item. Send me a picture if you make it!)