It’s Friday and we are getting funky with this dried pineapple chocolate slice, yum!
How are you guys doing?? I hope you all have had a wonderful week so far and I’m going to make it even better! Introducing this incredibly easy raw base slice topped with the best 2-ingredient chocolate icing. The first layer is all prepared in your food processor, the fun ingredient? Dried pineapple rings! I actually had a packet of them sitting in my pantry for a a couple of months and I thought I must use them in a recipe and that’s when this tasty slice was born!
You know me and my passion for chocolate and no slice of mine is without chocolate. This chocolate topping on this slice is absolute perfection! So simple, it’s just melted chocolate with a little coconut oil, isn’t melted chocolate pretty much just the best form of chocolate? Haha!
You can find dried pineapple pretty much at all supermarkets, health food stores and even the grocery shops! If you cannot get your hands on some, dried apricots also work great in this recipe and offer such a sweetness. I wouldn’t say the dried pineapple gives much of an actual pineapple flavour, it’s more of a sweetness. I suppose because it’s dried, it does lose much of that fresh pineapple flavour.
What’s your favourite dried fruit? I haven’t used or cooked with a wide variety of dried fruit in my time. Only your classic ones, such as sultanas, dates, goji berries and well, that’s pretty much all I can think of right now, oh! Dried mixed peel for those luscious hot cross buns, delicious!!
I hope you enjoy this simple slice recipe. It’s gluten free, vegetarian, make it vegan using maple syrup or rice malt syrup instead of the honey and dairy free dark chocolate. Let me know what you think! Enjoy!
- 1 cup gluten free rolled oats
- ½ cup raw almonds
- ½ cup raw cashews
- 2 cups dried pineapple rings*
- 3 Tbsp honey (rice malt syrup or maple syrup if vegan)
- Chocolate Topping
- 150g dark cooking chocolate, broken into squares
- ½ Tbsp coconut oil
- Line a 9" x 5" loaf pan with parchment paper, set aside.
- In a high-speed food processor, add all base ingredients, pulse on high until nuts are broken up and mixture begins to stick together. It must hold it’s shape. To Test This: pick up a small amount of the mixture and roll into a ball. If it holds together it’s perfect, if not, add another tablespoon of honey (or vegan syrup) until it sticks together.
- Press mixture into lined pan. Set aside.
- Chocolate Topping
- Make a double boiler by filling a medium sized pot half way with water and place a large glass bowl into the pot, making sure the base of the bowl doesn’t touch the water.
- Place broken up dark chocolate and coconut oil into bowl, stir over medium heat until completely melted and smooth.
- Remove from heat and pour chocolate evenly over base layer.
- Refrigerate for 1-2 hours or until completely set. Place is freezer to fasten up the process.
- Slice into bars and enjoy!
*You can find dried pineapple rings from your local health food store or supermarket. If not, dried apricots are also a great option!