I have been absolutely loving putting together simple and tasty raw treats lately, I’ve been playing with loads of different ingredients and combinations (with varying levels of success!) and really trying to get the textures right.
Raw slices are great to have lying around in the fridge/freezer as a grab-on-the-go snack or a nutritious after dinner indulgence.
I use dates a lot when making ‘no-bake’ treats as I am a huge fan of the natural caramel flavour that they bring, all of the sweetness without having to add a ton of refined sugar or syrups. They really make you feel like you are indulging in a naughty snack, satisfying your sweet tooth but without the sick, guilty feeling that comes with demolishing a family sized Galaxy!
This chocolate crispy slice really couldn’t be simpler. It’s based on the rice crispy chocolate nests we all used to love as kids, but refined sugar, gluten and dairy free. They are also vegan friendly so can be enjoyed by pretty much everyone! To make these insanely yummy crispy slices you will need the following;
- 2/3 cups puffed buckwheat (puffed quinoa would also work)
- 1/2 cup organic brown rice syrup
- 2 cups medjool dates
- 4 tbs hot water
- 50g cacao butter
- 6 tbs raw cacao powder
- A pinch of Himalayan pink salt
- 2 tbs raw honey
In a mixing bowl, combine the buckwheat and the rice syrup until evenly mixed in and starting to stick together. Spread this mixture onto a greaseproof lined dish (I used a loaf tray) and press it down with the back of a spoon. Make sure the base is even with as few gaps as possible. Pop the tray into the freezer.
Now onto the caramel layer. Simply pop the dates (I like to soak them in some water for about 15 mins prior) into a food processor with the hot water and blitz until you have paste-like consistency, add a little more hot water if you need. Take the tray from the freezer and spread your ‘caramel’ onto the base, again, use the back of a spoon to even it out. Place back in the freezer whilst you prepare your chocolate.
Making chocolate is so much fun! Not to mention all the health benefits that come with eating raw choc as opposed to heavily processed shop bought milk chocolate. You can read more about the health benefits of raw chocolate in Andrea’s Blog – Have your (chocolate) cake & eat it too…
Melt the cacao butter in a bowl over a pan of hot water, this may take a little while but keep an eye on it and give it the occasional stir. Once it is fully melted, add in the raw cacao powder, salt and honey and keep stirring until fully combined. Take the tray from the freezer, and spoon the raw choc mix on top of your hardened ‘caramel’ layer. Once it has evenly covered the slice, then return the tray to the freezer and leave it in there for at least 30 minutes (I like it best when left a little longer, about an hour, but that’s just personal preference).
You are now ready to take it out, slice it up into little (or big) squares and you just have to try not to eat it all at once. Trust me, that part is harder than it sounds! Store your slices in an airtight container in the fridge, although I’m sure they will not be sticking around for long!
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