Raw Pecan & Coffee Slice

Yum!!!

Not much more to say here, other than if you are a fan of coffee, give this one a go! 

Can't be bothered to make this and live in the Brisbane area?  You may just be able to order some from me?...  💓

I've used a Lindt Dessert Chocolate for my topping, but you can also use a raw chocolate recipe, which I have included.  I love sharing, so my reason for not always using the raw chocolate version is purely to allow this to be more travel friendly. Tastes delicious either way :) 

Ingredients:

Base-

180g pecans

½ cup desiccated coconut

¼ cup pure maple syrup

1 tbsp. raw cacao powder

Filling-

1 cup cashews (soaked overnight or at least for 2-3 hrs)

 ¼ cup pure maple syrup

 ⅓ cup coconut oil

Approx. 70ml espresso (2 shots) cooled

Top-

150g Good quality dark chocolate (gently melted)

 or

Combine ½ cup coconut oil (in liquid form); 4 tbsp. sweetener of choice (honey/maple/rice malt syrup); 4 tbsp.raw cacao powder.

Method:
Very important step!  Make yourself a nice, strong coffee, saving aside about 70ml of espresso and popping it in the fridge for use in the filling. 

Base-
Place the pecans and desiccated coconut into your processor and blend until the pecans look a little like rough gravel.  Then add the maple syrup and cacao and blend until they're well combined.  Press this mixture evenly into a slice tin lined with baking paper, and pop in the freezer while you work on the filling.

Filling-
Rinse the soaked cashews and drain well.  Place these into your processor and blend for a few minutes, forming a smoothish paste.  Add to it the maple syrup, coconut oil and espresso and blend until all ingredients are well combined.  Carefully spoon this mixture evenly over your base and pop back in the freezer until set (approx. half an hour).

Top-

Gently melt your dark chocolate and pour over the set filling.  Move quickly here, as the chocolate will start to set on the frozen filling. Smooth out evenly and place back into the freezer to set before slicing into small pieces for serving. Tip for you to use a hot knife when slicing into pieces, so your choc top doesn't just crack here. 

If you're making the raw choc top, simply place all the listed ingredients into a bowl, blend well and smooth over the top of the filling, before placing back in the freezer to set. 

Store the cut slice back in the freezer in an airtight container ready to go for that special treat, morning tea, after lunch snack. You know what, perhaps even an after breakfast pick me up?  There are lots of breakfast ingredients used here ;) 

 Enjoy 💖 Shaz