Foraged Choc & Coco Delight Slice (GF, DF)

If you have a pregnant or postpartum mama in your life, make this slice for her. It’s a nourishing, one-handed snack that’s perfect for those long breastfeeding sessions, and a simple, wholesome option that actually supports your body when you need it most. I’ve added Foraged For You’s - The Mother Blend powder, made from a range of incredibly nutrient-dense whole foods, thoughtfully designed to support women through pregnancy and postpartum. It’s packed with ingredients like fermented foods, liver, camu camu, beetroot and kelp, all working together to support energy, minerals and overall nourishment in a really convenient way. It’s such an easy way to gently top up your nutrients when energy feels low, hormones are all over the place, or you’re just feeling a bit depleted. And while it’s been created with mums in mind, it’s not just for them, both my partner and I take the powder or capsules for an easy nutritional boost too.

Here’s what you need to make this delicious slice.

GF, DF, EF, RSF
Makes approx. 12 slices

BASE INGREDIENTS

  • 1 cup desiccated coconut

  • ½ cup roasted almonds or cashews

  • ½ cup puffs (rice, buckwheat, or millet), or ½ cup crushed rice cakes (If unavailable, substitute with an extra ½ cup roasted almonds or cashews)

  • 2 Tbsp almond butter, peanut butter, or tahini

  • 10 medjool dates, seeds removed

  • 2 Tbsp cacao powder

  • 1-2 Tbsp maple syrup

  • 1 Tbsp melted coconut oil

  • Pinch of salt

  • ½-1 Tbsp Foraged For You - The Mother’s Blend powder

PINK LAYER

CHOC TOPPING

  • 120g dark chocolate

  • 2 Tbsp coconut oil

  • Desiccated coconut to sprinkle on top

INSTRUCTIONS

  1. Add all of the base ingredients (except the puffs) to a food processor and pulse until combined. Transfer the mixture to a bowl and gently fold through the puffs (or crushed rice cakes) until evenly distributed.

  2. Press the mixture firmly into a lined glass container or slice tray, creating an even base layer.

  3. Next, prepare the pink layer. Add all ingredients to a food processor, starting with ½ Tbsp of the Mothers Blend powder and ¼ cup maple syrup. Blend until completely smooth. Taste and adjust as needed, add more maple syrup for sweetness or a little extra Mothers Blend powder for a deeper pink colour. Blend again to combine.

  4. Pour the pink mixture evenly over the base layer and place in the freezer to set.

  5. For the topping, melt the coconut oil and chocolate together in a small saucepan over low heat, stirring until smooth and fully combined.

  6. Pour the melted chocolate over the slice and sprinkle with desiccated coconut.

  7. Pop it back in the fridge or freezer until fully set, then slice and serve.

I like to store this in the freezer and take out a slice about 15 minutes before serving, allowing it to soften slightly. It’s especially delicious enjoyed semi-frozen, but just as tasty straight from the fridge too!