Silky Cacao and Vanilla Bean Raw Slice
Ingredients
Base
- 1/2 cup pecans
- 1 Tbsp coconut flour
- 1/4 cup raw cacao powder
- Pinch good-quality salt
- 6+ Soft Medjool dates
Creamy vanilla filling
- 1 cup raw cashews, soaked 4 hours
- 1/4 cup coconut cream
- 2-3 tsp pure vanilla extract (start with less, add more to your liking)
- 2 Tbsp rice malt syrup
- 2 Tbsp coconut oil
Chocolate topping
- 1 Tbsp raw cacao powder
- 2 tsp rice malt syrup
- 2 tsp coconut cream
- 2 tsp coconut oil
- 1/2 tsp vanilla extract
Preparation
Base
Add all ingredients except the dates to a food processor and pulse until very small crumbs have formed.
Add dates after removing pits, and pulse until the mix starts to clump together. If this does not happen, add more dates.
Press into a small tin of choice, such as a 10cm square one.
Vanilla filling
Melt coconut oil and set aside to cool.
After 5 minutes, add all ingredients to a high-speed blender and blend until very smooth. Pour into the base and set in the freezer.
Chocolate topping
Set up a heatproof bowl over a pot of just simmering water. Heat bowl, then turn off water.
Add coconut oil and allow it to melt. Once liquid, add remaining ingredients and whisk until smooth. Pour final layer onto cake, and reset in freezer.
