Makes approx. 20 serves

  • 1/3 cup almond meal
  • 1/3 cup plain rolled oats
  • 6 Tbs extra virgin olive oil
  • ⅓ cup pistachios, roughly chopped
  • 1 cup raw cashews
  • 400g chocolate of choice, roughly chopped
  • 4 Tbsp honey
  • 1 tsp vanilla extract
  • ~10 mini caramel-filled Easter eggs


  1. Line a slice tin with baking paper.
  2. Place cashews in a bowl and cover with water to soak and soften.
  3. Place oats in a blender or food processor and blitz for approx. 20 seconds or until form flour texture. Add almond meal, honey, vanilla and 4 Tbs of the olive oil. Blitz for a further 10-20 seconds or until roughly combined. Scoop mixture out and press into the base of the slice tin. Place in the freezer for 10 minutes.
  4. While base in the freezer, drain water from cashews and place in the blender / food processor. Add ½ cup of water and blend on high for a few minutes until smooth and creamy. Stop and mix with a spoon if needed.
  5. Scoop cashew cream out of the blender / food processor and place into a small saucepan with chocolate and remaining olive oil. Heat over low heat until melted, stirring continuously.
  6. Set aside 3 Tbs of pistachios and then add remaining into chocolate mixture. Stir through and set aside.
  7. Remove base from freezer and top with chocolate pistachio mix. Top with caramel Easter eggs and sprinkle with remaining pistachios.
  8. Place in the refrigerator overnight.
  9. Slice into roughly 20 squares. Serve and enjoy. Can be stored in freezer for ~3 months.

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Editor's Note: Recipe created as part of my work for Nuts For Life.