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Writer's picturePeanut Head

RAW CHOC BERRY SLICE



I've been wanting to recreate a slice similar to those I see at the Pana Chocolate store for quite some time now and man oh man I wish I had done this sooner. I can safely say I have found my new fav. raw dessert creation. This is such a simple recipe, and because it's 100% raw there's no fart-assing around with an oven.

With the biscuit base, juicy berry middle and chewy chocolate top this slice reminds me so much of a cherry ripe, and I reckon if you were to replace the raspberries with actual cherries and a bit of coconut then it would be on par with this popular cadbury chocolate bar.

{If anyone does this please report back, or I MIGHT just have try it myself and post another recipe}

If you're gluten free, don't be turned off by the addition of oats, this ingredient can easily be substituted for gluten free oats, quinoa flakes, or if you're completely grain free try 1/2 cup walnuts.


What you'll need:

Base

  • 3/4 cup oats

  • 5 medjool dates

  • 1/4 cup cacao

  • 1 T coconut oil (melted)

  • 2 T coconut water

Berry Jam

  • 2 T chia seeds

  • 1/2 cup raspberries

  • 1/3 cup goji berries

  • 5T coconut water

Chocolate

  • 1/2 cup cacao butter

  • 1/4 cup cacao powder

  • 1/3 cup rice malt syrup

  • 1 pinch himalayan pink salt

What to do:

  • Blitz all your berry jam ingredients in a food processor until you achieve a smooth consistency

  • Transfer to a small jar and place in the fridge for an hour and continue to prepare the rest of the slice

  • Blitz all the ingredients for the base in your food processor until the ingredients form a sticky consistency. When you press down on the mixture it should bind together. If the mixture is too dry or crumbly add a little more coconut water

  • Transfer base mixture to a small slice tin lined with parchment paper. (If you don't have a slice tine, you can also use a tupperware container)

  • Firmly press mixture down ensuring its evenly distributed.

  • Grab your chilled berry jam from the fridge, this should now have thickened up

  • Pour over top of the base mixture and spread evenly, return to the fridge while you prepare your chocolate layer

  • Gently melt down your cacao butter by placing in a heat proof bowl over a pot of boiling water

  • Stir the cacao butter until it turns into liquid and quickly remove bowl from the heat

  • Time is of the essence here. Quickly stir in the cacao powder, rice malt and salt ensuring its all mixed through

  • Remove your slice tin from the fridge and pour over the chocolate mixture ensuring you have a nice even layer and pop into the freezer for 20 minutes to allow the chocolate to set

  • Once the chocolate has solidified , remove your slice from the freezer and carefully remove from the tin.

  • Remove the parchment paper, place onto a chopping board and with a hot knife, cut into small slices.

  • Devour straight away and store any leftovers in the fridge


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