For ease of sharing and transporting in a cold bag I have made this slice using the best quality dark chocolate I could find for the top layer. (A Lindt Dessert 70% dark Chocolate) That is why it is almost all raw. You can make with a raw choc on top, but it doesn't transport as well, and adds a little extra time to make it.
Ingredients
Base:
1 cup almond meal
1 cup desiccated coconut
2 tbsp. honey
3 tbsp. raw cacao
pinch himalayan salt
Filling:
6 tbsp. cashew butter*
1 tbsp. honey
3 tbsp maple syrup
4 tbsp coconut oil (measured in its melted form)
3 tbsp. coconut cream
¼ tsp. vanilla extract concentrate
pinch himalayan salt
Top Layer:
100g dark chocolate (gently melted)
Method
Line a 20cm slice cake tin with baking paper (base and sides with overhang) and set aside.
Place all the base ingredients into a food processor and blend until the mixture sticks together and resembles wet grainy sand on the beach. Press this mixture into your tin and pop it in the fridge while you work on the filling.
Place all the filling ingredients into your processor and blend at a medium speed until they are just combined. Pour this over the base and pop back in the fridge.
Gently melt the chocolate in a bowl over some near boiling water and carefully pour the chocolate over the slice filling. Smooth out as much as possible with a knife before popping back into the fridge for the final setting.
Once the chocolate is set, slice and store either in the fridge if you intend to eat in the next day or so, or in the freezer in an airtight container if you want it for a little later.
*Cashew butter is pretty easy to make. For this slice I used 200g dry roasted cashews and popped them into the tiny blender on a high speed. Blended for a couple of minutes until it turned to butter. I did add a tablespoon or 2 of macadamia oil to help get the consistency I was after. You can also find it with the spreads in the supermarket, which I did the first time I made this, but so much nicer making my own.
*Cashew butter is pretty easy to make. For this slice I used 200g dry roasted cashews and popped them into the tiny blender on a high speed. Blended for a couple of minutes until it turned to butter. I did add a tablespoon or 2 of macadamia oil to help get the consistency I was after. You can also find it with the spreads in the supermarket, which I did the first time I made this, but so much nicer making my own.
Enjoy 💗 Shaz
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