This might just be the perfect chocola-nutty treat!



  • ¼ cup hazelnut butter
  • 1 cup oats
  • ½ cup buckwheat flour
  • 1 cup dates (soaked)
  • 1 tbsp coconut oil
  • ¼ cup cacao powder
  • ¼ cup maple syrup (or honey if not vegan)
  • ¼ cup nut mylk
  • Pinch of salt


  • 1 cup roasted and peeled hazelnuts
  • 2 tbsp coconut oil
  • ⅓ cup maple syrup
  • 1 tsp vanilla essence
  • 1 cup Raglan Food Co coconut yoghurt
  • Pinch of salt


  • 100g dark chocolate
  • 2 tbsp coconut oil
  • 2 tbsp cacao powder
  • 2 tbsp maple syrup
  • ⅓ cup puffed brown rice
  • 2 tbsp cacao nibs


  1. Preheat your oven to 180°C. Grease a slice tin with coconut oil.
  2. Place all of the base ingredients into a high speed blender or food processor and blitz until it all comes together.
  3. Scrape the mixture into the slice tin and bake in the oven for 20 minutes. Allow to cool completely.
  4. Place all of the filling ingredients into the blender or food processor and blend on high for 2 minutes, or until smooth and creamy.
  5. Pour the filling over the base and place in your freezer for at least an hour.
  6. To make the top layer, combine the chocolate, coconut oil, cacao powder and maple syrup over a double boiler. Once this has combined and melted together mix in the puffed brown rice.
  7. Pour the topping over the slice and sprinkle the cacao nibs on top. Place back in your freezer for at least half an hour.
  8. Remove from the freezer, slice with a warm knife and enjoy (this will keep in the freezer for months)!

Thank you to Sam over at @snacks.withsam for this epic slice recipe!

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