Snickerdoodles are a pretty famous cookie. This slice tips its hat to the snickerdoodle flavour, but is free from gluten and refined sugars.
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- 2 cups dates
- 1 cup cashews
- 1 cup almonds
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ cup coconut oil (melted)
- ¼ cup cacao powder
- 1 ½ tbsp maple syrup
- pinch Himalayan Sea Salt
Add dates, cashews, vanilla and cinnamon to the food processor and blend. Blend for a few minutes, scrape down the sides and blend again. Repeat this step a number of times until the mixture is soft and sticks together.
To test this place a chunk in your hand and squeeze it. It should bind together easily when it is ready. If it is still crumbly, process further. Do not over process though, as you will end up mixture that is too runny. Press into a slice tin lined with baking paper and allow to set in the freezer for an hour. The slice tin used was 19cm x 29cm but anything similar in size to this will work, the layers will just have different depths.
Once the base has set, in a medium sized bowl add coconut oil, cacao powder, maple syrup and salt and whisk until combined. Pour over the base and then freeze for an hour. Allow the slice to thaw a little before cutting into slices. Stored in the fridge in an airtight container and it can be stored in the freezer.
Snickerdoodle slice Photo: Nicole Avery
Preparation time: 20 minutes
Setting time: 2 hour
Nicole Avery is a Melbourne mum to five beautiful kids. She is the master organiser behind the popular parenting blog Planning With Kids and the author of a book by the same name, where she shares tips and tricks for organising the chaos of family life.