Munchable Slice

Make these completely dairy-free with your favourite dairy-free chocolate chip. Makes 16 squares

Ingredients

1 cup  unsweetened almond milk/coconut milk
3 large (50 grams) medjool dates or 50g grams of other dates
2 tbsp  chia seeds
1/2 cup  dried cranberries/craisens                          
1 cup  quinoa flakes/rice flakes
3/4 cup almond flour
1/4 cup coconut palm sugar
1/4 tsp salt
1/4 cup (50 grams) coconut oil, melted
1-2 tbsp  water
1/2 cup dairy free chocolate chips(you can use normal if you want dairy)
1/2 cup toasted, chopped walnuts(or other nuts)

2 tbsp sesame seeds
3/4 cup  shredded coconut

Method

Preheat the oven to 180 degrees C. Lightly grease or line with baking paper a 16 by 16cm cake tin.

Put the milk and dates in a blender and puree. Transfer to a bowl and mix in the chia seeds. Set aside. Put the cranberries in a bowl and cover with warm water. Set aside.

In a small bowl or food processor mix together the quinoa flakes, almond meal, coconut  sugar, xanthan gum( if using), and salt. Mix in the melted coconut oil and 1 tbsp of the water until a crumbly dough forms. You may need to add another tbsp of water. Press the dough into the bottom of the prepared pan.

Put the chocolate chips on top of the crust, followed by the chopped walnuts and sesame seeds. Drain the cranberries and layer them on top of the walnuts/sesame seeds. Pour the milk mixture over the top of the dough and spread evenly with a spatula. Sprinkle the coconut over the top and lightly press it into the almond milk.

Bake for 40 minutes, rotating 180 degrees halfway through, until the coconut is golden brown. Let cool completely before cutting. Cut into 16 squares or bars.  Store at room temperature in an airtight container.