Vanilla Almond Butter Slice

Base

• 11 large soft Medjool dates (approximately 1 cup)
• 1 cup almonds
• ⅓ cup runny almond butter
• 1 tbsp vanilla extract

Vanilla Almond Butter Layer

• 1 cup runny almond butter
• ⅓ cup maple syrup or honey
• 2 scoops Nuzest Clean Lean Protein Smooth Vanilla
• 2 tbsp extra virgin olive oil
• 1 tsp vanilla bean extract

Topping

• 1 cup melted dark chocolate, or enough to cover the slice
• Chopped or flaked almonds
• Sea salt, to taste

1. Line a standard loaf tin with baking paper and lightly grease.
2. Add the dates, almonds, almond butter and vanilla extract to a food processor. Process until a sticky, dough-like mixture forms.
3. Press the mixture firmly into the prepared tin and smooth into an even layer.
4. Combine all the Vanilla Almond Butter Layer ingredients in a bowl and mix until smooth and thick. Spread evenly over the base and smooth into an even layer.
5. Freeze for 2 hours, or until firm.
6. Melt the dark chocolate and spread evenly over the almond butter layer. Sprinkle with chopped or flaked almonds and sea salt.
7. Return to the freezer for 10 minutes, or until the chocolate has set.
8. Remove from the tin, slice into 10–12 squares and serve.

Notes

For the best consistency, use a smooth, runny almond butter. If your almond butter is thicker, add a little extra olive oil as needed until the mixture is moist, sticky and easy to spread.

Large, soft Medjool dates work best for this recipe rather than dried dates.

Storage

Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 weeks. If frozen, allow the slice to soften slightly before serving.