This delicious Nutella Slice is made with my version of the super popular choc nutty spread. But with way less sweetener (non-refined too) plus this raw slice is super easy to make.
I grew up eating Nutella and fondly remember when I used to sneak into the pantry with a spoon and eat it straight out of the jar. I wonder if my mum ever knew this?
These days I try to avoid processed foods wherever possible and sadly this hazelnut spread fits in this category.
Nutella contains more than 50% sugar and is on par with store bought chocolate. The two ingredients that you would think (or hope!) make up the majority of this product, hazlenuts and cocoa powder, only make up approximately 20%.
WHY YOU WILL LOVE THIS RECIPE
Gluten & Dairy Free – suitable for people with gluten and dairy/lactose intolerances.
Easy to Make – this recipe involves three layers which are all very easy to make. All you need is a food processor or a high speed blender to make each layer.
Healthy wholefood ingredients – which are easy to find at any supermarket, health store, food markets or on-line store.
- Medjool dates – if you use regular dates, the base most likely will not stick together
- Almond meal
- Sea salt
- Raw hazelnuts (with the skin off)
- Raw cacao powder
- Coconut cream
- Maple syrup
- Vanilla extract
- Organic dark chocolate
- Crushed roasted hazelnuts
EXPERT TIPS & TRICKS
To make this slice look really fancy
I highly recommend you drizzle some dark chocolate over the top and add some crushed roasted hazelnuts. You can either melt the dark chocolate using either the microwave on a low setting or via the double boiler method. Check out The Spruce Eats for some chocolate melting tips.
Smoothing out the base layer
When preparing the base layer, add some coconut oil to the back of your spoon to smooth the layer out. This will help the slice to look neat and will also help the base mixture from not sticking to your spoon.
How to best cut the slice
My tip is to use a hot knife when slicing this raw dessert. Run the knife under some hot water and dry with a tea towel. But please be careful not to burn yourself!
TIPS & FAQS
I highly recommend using Medjool dates to make the base of this raw slice. Medjool dates are sticky so they really bind together all the ingredients really well.
If you use regular dates, you will most likely find that the mixture will not hold and you will need to use a little bit of coconut oil or nut butter for the base to stick together.
You can drizzle melted organic dark chocolate and add some crushed roasted hazelnuts on top. This is great if you wanted to make it look that extra it more special. Especially if you are going to serve it to guests!
If you are finding that the base mixture is sticking to your spoon when pressing it into your lined slice tin, you can dip a clean spoon into some coconut oil which will stop the mixture from sticking and also smooth down the layer.
This slice is best kept in an air-tight container in your freezer so that it stays nice and firm. Simply remove from the freezer and thaw for a few minutes before eating
Looking for other raw slices to make? Try these:
Lastly, I would love to hear from you if you make this recipe. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
- 14 medjool dates pitted
- 1 cup almond flour
- 1/2 teaspoon sea salt
- 14 oz hazelnuts raw, with the skin off
- 8 tablespoons cacao powder
- 2 cups coconut cream
- 4 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 small block organic dark chocolate
- Crushed roasted hazelnuts
- Make the base. Add all ingredients to a food processor and process until well mixed. Add mixture to a lined tin, smooth out with a spoon and place in the . freezer to set.
- Preheat Oven. Preheat oven to 180 C | 355 F and line a baking tray with baking paper.
- Toast hazelnuts. Place the hazelnuts in a single layer on the baking tray and bake for about 8 minutes.
- Make nutella layer. Place the hazelnuts into a high-speed blender and process until they form a smooth paste. Add in all of the other ingredients and process until combined and smooth. Pour over base layer and place into freezer to set. Approximately 2 hours.
- Optional Step. Drizzle melted chocolate over the top of the slice and add the crushed hazlenuts before the chocolate sets. Place back in the freezer for 5 minutes.
- Slice. Remove from the tin and allow to thaw slightly before slicing.
- Store. Store in an airtight container in the freezer and allow to thaw slightly before serving.
- You can either melt the dark chocolate using either the microwave on a low setting or via the double boiler method.
- When smoothing out the base layer, I like to add some coconut oil to the back of my spoon to help smooth it out.
- The cook time does not include the time it takes for the raw nutella slice to freeze.