There’s a slice that sits in cafe cabinets and calls to me. You know the one; coffee and walnut slice made with crushed biscuits and condensed milk. I love the contrast of the gooey texture and the crunch of the walnuts, with the bitter coffee flavour underlying it all. But I don’t love the sugar and dairy overload! This is my attempt at a coffee slice free from dairy, wheat and refined sugar. It may be less processed but make no mistake-it’s just as decadent as the original!

For the slice:

1 cup rolled oats

10-12 dates

2 tablespoons coconut sugar

1 tablespoon espresso coffee grinds

3 tablespoons melted coconut oil

1/2 teaspoon vanilla essence

1/2 cup peanut butter

1 cup walnut pieces

 

For the icing: 

2 tablespoons cacao butter

1 tablespoon coconut oil

2 tablespoons rice syrup

6 dates

1/2 teaspoon vanilla essence

1 tablespoon instant coffee

Coconut sugar to taste

2 tablespoons walnut pieces for garnish (optional)

 

To make the base, blend all the ingredients except the walnuts in a high speed or food processor until holding together. I added about a tablespoon of water to get a slightly wetter consistency. Stir through the walnuts and press into tin, then pop into the freezer to set while making the icing.

Melt the cacao butter and coconut oil together. Add to all the other icing ingredients and blend on a high speed for about a minute until smooth and glossy. Taste, and if not sweet enough, add a little bit of coconut sugar. Spread over the base and sprinkle over the extra walnut pieces (if using) as a garnish. Allow to set fully in the fridge before slicing.

Serve from the fridge.