Mel Chrisp shares with us a deliciously Moorish coconut chai slice made with Fairtrade chocolate. Just what we’re after for Fairtrade Fortnight!
1/4 cup Maple Syrup
1/2 cup Coconut Oil
1/2 cup Fair Trade Coconut Milk
5 Fair Trade Masala Chai Teabags
1 cup Activated Almonds
1 cup Desiccated Coconut
1/3 cup Almond Butter
200g Organic 55% Dark Chocolate
Extra chopped Almonds and Coconut Flakes for topping
Bring Maple Syrup, Coconut Oil, Coconut Milk, and Tea Bags to boil in a small saucepan. Simmer for 10 mins. Allow cooling for 10mins. Remove Tea Bags, squeezing between two teaspoons to remove excess liquid.
Roughly chop Almonds. Combine the liquid mixture with chopped Almonds, Desiccated Coconut, and Almond Butter.
Grease and line a 20cm x 20cm brownie tin. Pour mixture into the bottom of the brownie tin and press down firmly, making sure an even layer formed.
Melt 200g Dark Chocolate. Pour evenly over mixture.
Sprinkle chopped Almonds and Coconut Flakes. Freeze for 30mins-1hr.
Keep refrigerated for up to 5 days.
- Recipe created by Mel Chrisp