Vegan Chocolate Slice
Indulge your sweet tooth with this no-bake Vegan Chocolate Slice, a luscious and wholesome treat that’s as satisfying as it is simple to make. Packed with nutrient-dense ingredients like Medjool dates, raw almonds, and cashews, this recipe combines natural sweetness with a rich, chocolatey flavor from cocoa powder and a drizzle of melted dark vegan chocolate (optional, but highly recommended!). With a hint of maple syrup, a splash of vanilla, and a touch of shredded coconut for added texture, this dessert is perfect for plant-based eaters and chocolate lovers alike. Ready in just 20 minutes and requiring zero oven time, it’s the ultimate quick and healthy snack for sharing—or savoring solo. Store it in the fridge for a week of guilt-free indulgence!
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Recipe Information
Ingredients
- 200 grams Medjool dates, pitted
- 150 grams Raw almonds
- 100 grams Raw cashews
- 5 tablespoons Cocoa powder
- 3 tablespoons Maple syrup
- 2 tablespoons Coconut oil, melted
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 50 grams Shredded coconut
- 50 grams Dark vegan chocolate (optional for topping)
Instructions
Line an 8-inch square baking dish with parchment paper, leaving some overhang for easy removal.
In a food processor, combine the almonds and cashews and pulse until you have a coarse crumb consistency.
Add the pitted dates, cocoa powder, maple syrup, melted coconut oil, vanilla extract, and salt to the food processor.
Blend until the mixture is well combined and sticky. You may need to scrape down the sides occasionally.
Once the mixture holds together when pressed between your fingers, transfer it to the prepared baking dish.
Evenly press the mixture into the dish using your hands or the back of a spoon, smoothing out the top.
Sprinkle the shredded coconut evenly over the surface and gently press it into the mixture.
If using, melt the dark vegan chocolate in the microwave or over a double boiler and drizzle it over the top of the slice.
Place the baking dish in the refrigerator for at least 2 hours or until firm and set.
Once set, lift the slice out of the dish using the parchment paper overhang and transfer it to a cutting board.
Cut into 16 even squares or slices using a sharp knife.
Store any leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
3007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.7 g | 256% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 18.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1222 mg | 53% | |
| Total Carbohydrate | 307.0 g | 112% | |
| Dietary Fiber | 57.7 g | 206% | |
| Total Sugars | 205.3 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 660 mg | 51% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 4070 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
