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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