I love all salted desserts - the combination of sweet and salty is just so divine! Not to mention combined with dark chocolate and fudgy texture. SO good!
This recipe is gluten-free and vegan, whole ingredients (except for the chocolate), only 7 ingredients, ready in 1 bowl and less than 30 minutes (and just 10 minutes hands-on time!).
It serves as the perfect afternoon pick-me-up with a cup of coffee/tea/matcha and keeps in the fridge for up to a week. As if it will ever last that long!
If you are looking for more recipes like this, be sure to check out my Deliciously Vegan iOS App and my E-Book!
Time: 30 minutes
Yields 14-18
1 block (2,82 oz/80 gr) dark sea salt/regular chocolate
1 cup (250 ml) unsweetened, runny almond butter
1/3 cup (80 ml)maple syrup
1/4 cup (60 ml)melted refined coconut oil
1 tsp vanilla paste or powder
1 cup (250 ml) gluten-free oat flour
1 tsp flaky sea salt (optional)
Finely chop the chocolate. Set aside.
In a medium-sized bowl, whisk together the almond butter, maple syrup, coconut oil and vanilla until smooth.
Add the oat flour and mix with a spatula until even. Fold in the chopped chocolate.
Line a 6x6 inch baking pan or equivalent with parchment paper. Press dough evenly into prepared pan and sprinkle on the flaky sea salt.
Place in the freezer for 15-20 minutes or until firm.
Remove from pan and slice into squares.
Serve immediately or refrigerate until needed.
