This slice is ridiculously simple and ridiculously delicious and you should probably make it ASAP!

Peppermint Pistachio Carob Slice

Author: Jacqueline Alwill

Gluten free, Dairy Free, Vegetarian

Serves 20


*available at Naked Foods


  1. Line a 10 x 22 cm small loaf tin with baking paper.
  2. In a small saucepan, over a low to medium heat, combine oil, carob buttons and rice malt and stir until combined.
  3. Pour into lined tin and top with crushed pistachios and cacao nibs (if using). 
  4. Place in the fridge for 2-3 hours or until set. Cut into small squares and serve

Recipe from Jacqueline Alwill at Brown Paper Bag.

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