choc top strawberry & pistachio slice

makes 8 pieces
preparation time
2 hours with chilling time
cooking time


  • 3/4 cup pistachio kernels
  • 1/2 cup cashews
  • 2 tablespoons slippery elm
  • 4 1/2 tablespoons dried strawberry powder (or crushed dried strawberries)*
  • 2 tablespoons macadamia nut butter (or tahini)
  • pinch of salt
  • 1 teaspoon pure vanilla powder (or extract)
  • 2 teaspoons ground ginger
  • 2 tablespoons melted coconut oil
  • 1/3 cup goji berries
  • 75g dark chocolate (at least 80% or more)


This recipe is best made in a food processor, as a Vitamix or Thermomix will turn the base to a nut butter consistency. If using the aforementioned be sure to keep on low settings. 

Additionally, I understand that there might be some ingredients in this recipe that are not ‘everyday’ items. As a fanatical cook, I am unapologetic about this, its what I love! You should be able to find everything at your local health food store. 

Place all the ingredients in a food processor minus the chocolate and blend well until the mixture comes together. (If you are using vanilla extract you may need a little less coconut oil, as the vanilla extract liquid will make the mixture slightly more wet.

Line a small baking dish (approximately 15x15cm) with greaseproof paper or a cut down paper bag. Spoon in the mixture from the food processor and press down with your fingers, pushing the mix into the edges to evenly distribute. Place in the fridge to allow the slice base to set for at least 45 minutes. 

Place the chocolate in a bowl over the top of a saucepan filled 2 - 3 cm with water. Allow the water to come to a boil then turn to a simmer allowing the chocolate to melt in the bowl above it (you are creating a double boiler). Once the chocolate is all melted remove the bowl from the saucepan.

Take the slice base out of the fridge and pour over the melted chocolate. Use the back of a spoon to evenly distribute the chocolate over the slice base. Place the slice back into the fridge to set for at least 60 minutes, or overnight.

Once set, cut the slice into squares and then store in an airtight container in the fridge or freezer. Best eaten when cold and firm.