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 for 4 hours
- 1/4 cup coconut cream
- 2-3 tsp pure vanilla extract
- 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 everything except the dates to a food processor and pulse until very small crumbs have formed.
Add the dates and ensure to remove pips, then pulse until the mix starts to clump together; if it does not, add more dates.
Press the mixture into a small tin of choice, such as a 10cm square one.
Vanilla filling
Melt the coconut oil and set it aside to cool for about 5 minutes.
Add all ingredients to a high-speed blender and blend until very smooth, then pour into the base and set in the freezer.
Chocolate topping
Set up a heatproof bowl over a pot of just simmering water, heat the bowl, and then turn off the water.
Add the coconut oil and allow it to melt, then add the remaining ingredients and whisk until smooth.
Pour the topping as the final layer onto the cake and reset in the freezer.
Notes
This recipe makes about 9 squares and can be stored in an airtight container in the fridge for up to a week or in the freezer for up to 3 weeks.
Rice malt syrup can be substituted with your preferred liquid sweetener, cacao with carob, Medjool dates with Turkish dates (soak them first), or pecans with other nuts.
