• Kylie

Raw Mocha Slice

Updated: Sep 30, 2019


Feeling like some more raw slice yumminess? Who's with me when I say that there is nothing quite as scrumptious as the balance of sweet and bitter notes of mocha?! Try this tasty treat made with only the best wholefood ingredients. I find this one so moreish. It's that cashew, maple blend with that bittersweet bite. Whip up some to have some on hand for afternoon tea or an after dinner square.


Ingredients

Base:

2 cups cashew nuts, 260g

1 cup dates, 175g

4 Tbsp coconut oil, 55g

1 1/2 Tbsp peanut butter, 35g

1/4 tsp salt


Filling:

11/2 c dessicated coconut, 120g

300g cashews (soaked for 2 hours)

1/3 c coconut oil, 100g

1/2 c coconut cream, 100g

1/3 c maple syrup, 100g

3 Tbsp caffeine-free coffee substitute, like Caro or decaf coffee powder, melted in 2 Tbsp water


Mocha Icing:

1/3 c coconut oil, 100g

1 1/2 Tbsp maple syrup, 30g

6 Tbsp Cacao, 27g

1 1/2 Tbsp caffeine-free coffee substitute, like Caro or decaf coffee powder


Directions:

1. Place all base ingredients into a high powered blender. Blend on high until well combined. For Thermomix set 20 seconds, speed 10, scrape down and set 10 seconds at speed 7.

2. Empty the base mixture into a lined biscuit tin and press down to evenly cover the bottom of the tin. Set aside.

3. Place the filling ingredients into a clean blender and blend on high until combined well. For Thermomix set 20 seconds, speed 10. Scrape down and pour the mixture on top of the base and set aside.

4. In a small pot add all the mocha icing ingredients and warm over a low heat, stirring with a spatula until just combined. Make sure not to let it get too hot or it may split. When glossy and smooth, pour over the filling and allow it to cool and set on the bench.

5. When the chocolate layer has solidified, cut into squares or logs and place into the freezer.

6. Enjoy straight from the freezer.




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