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FRESH PRINTS

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Raw chocolate slice

Raw chocolate slice

Raw chocolate slice

 

This ridiculously thick and delicious creamy mousse with a crunchy chocolaty layer is the ultimate treat and is always sure to be a huge hit! 

Best of all, it is gluten free, sugar free and raw, and has so many wonderful benefits for your body. The nuts are rich in protein, you get your antioxidant hit from the raw cacao powder and also plenty of fibre from the dates! You are also “activating” the cashews by soaking them, meaning that you are breaking down the enzyme inhibitors, making the nutrients more readily available for absorption by the body.

INGREDIENTS

For the base:

150g medjool dates

150g hazelnuts

2 tbs raw cacao

Pinch of sea salt

For the mousse:

2 cups raw cashews (soaked overnight)

½ vanilla bean seed or ½ tsp vanilla powder

3 tbs pure maple syrup

2-3 tbs raw cacao

3 tbs coconut oil

2 tbs almond or hazelnut butter

7 medjool dates

Fresh berries of your choice for the top (e.g. strawberries, blueberries, raspberries)

METHOD:

You will first need to soak the cashews in filtered water overnight or for a minimum of 5 hours.

Start with the base layer by removing the stones from the dates. Then place all the ingredients for the base in a food processor. I toasted the hazelnuts on a dry pan and then removed any loose skin to give them a wonderfully roasted taste and crunchy texture – If you want to keep this recipe 100% raw you can eliminate this step. Blend base ingredients for a minute or so until the mixture becomes nice and sticky but make sure that there are still some nutty chunks in there as this is what creates the deliciously crunchy texture.

Then line a baking tin with grease proof paper (I used a 20cm by 20cm tin) – make sure you line the sides as this will help you to remove the slice easily. Place the base mixture into the tin and press it down evenly and firmly. You will be surprised how quickly it comes together! Once the mixture is nice and compact, place the tin into the fridge while you make the mousse layer.

To make the mousse layer, first drain the cashews and place into a food processor and blend until really creamy. This should take around 5 minutes depending on the strength of your food processer. You may also need to add a splash of water to the cashews if they are clumping together and not breaking down properly. Then add all the remaining mousse ingredients (but be sure to have removed the date stones!) and blend until combined and the dates have broken down. 

Pour the mixture over the hazelnut base layer and place the tin back into the fridge and allow to set for at least 4 hours. You can easily remove the slice from the tin by lifting up the sides of the baking paper. Then cut into squares and top with any berries of your choice.

Keeps well in the fridge in an airtight container for up to 5 days. This slice is also amazing straight out of the freezer! Why not put some in the fridge for now and same in the freezer for later :)

Warning though – this slice is truly addictive and delicious and EVERYONE will love it! Enjoy!

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