INGREDIENTES:
Bottom Layer-
- 1/2 c buckwheat grouts
- 1 c almonds
- 1 c dates
- 1/2 c shredded coconut
- 1/4 c cacao powder
- 1/4 c melted H2coco coconut oil
- 2 tbsp warm water
Middle Layer-
- 1 1/2 c cashews (soaked overnight)
- pinch sea salt
- 1/3 c coconut nectar (or sweetener of choice)
- 1/3 c melted H2coco coconut oil
- 1/4 c cacao powder (add extra tablespoon or 2 if you like your chocolate richer)
- large handful of frozen raspberries
Top Layer-
- 1 1/2 c cashews (soaked overnight)
- 1/4 c coconut nectar
- 1/4 c melted H2coco coconut oil
- 2 1/2 c frozen raspberries (defrost while preparing other layers)
Raw Choc-
- 2 tbsp H2coco coconut oil
- 2 tbsp coconut nectar
- 2 tbsp cacao butter
- 2 tbsp cacao powder
- pinch of salt
(I also like to sprinkle a handful of raw Quinoa through mine to set, so its crunchy..mmm)
For Decorating-
- handful of extra frozen raspberries crumbled
- chopped macadamia nuts
- raw choc (ingredients above)
+ any other goodies you’ve got lying around the pantry
How to construct this devine creation:
PREPARACIÓN
Bottom Layer-
1. Blend the almonds in a food processor into a grainy mixture, add the dates and shredded coconut, and process again until crumbly and well combined.
2. Transfer to a mixing bowl and add the buckwheat grouts and cacao powder and combine, add the coconut oil and water and mix well with hands into a wet dough texture
3. line with cling wrap a square/rectangle tin (I used a approximately 17x17cm tin) and press the mixture into it, firm and flat (I used a pancake flipper to press it down evenly and tightly)
4. leave in freezer while making the next layer.
Middle Layer-
1. Blend the cashews with the coconut nectar and sea salt until well combined and smooth, approximately 2-3 minutes
2. add the melted coconut oil and cacao and blend for another 3-4 minutes or until smooth and creamy
3. spread the mixture over the bottom layer, use a spatula to get it all out of the blender, this can get tricky and super messy spread it evenly.
4. press the frozen raspberries randomly into the cacao cashew layer ( the idea is to see the berries through the cacao layer when cut and served hehe looks super coolio) return to freezer.
Top Layer-
1. Blend the cashews with the coconut nectar until well combined and smooth, approximately 2-3 minutes
2. add the melted coconut oil and defrosted raspberries and blend for another 3-4 minutes or until smooth and creamy
3. pour the mixture into the tin and spread out evenly, again, get your spatula into that blender and get every lil blob out- don’t waste any of that delicious goodness you’ve created!
4. return to freezer
Raw Choc-
1. Melt the coconut oil and cacao butter in a bowl over boiling water, add the coconut nectar, sea salt, and cacao powder and whisk together until all combined evenly.
2. line a baking tray with baking paper. pour the choc mixture onto the tray (sprinkle a handful of any goodies over the choc if you wanna make it funky- I used raw quinoa, some other ideas would be coconut, buckwheat, nuts, goji berries, granola, or seeds, get creative )
3. place in freezer to set for 15 minutes.
Once all this is done, leave the slice in the freezer for approximately an hour to set before you cut it.
Remove from freezer, and remove from tray by lifting it out by the cling wrap carefully (It may suction itself in)
on a clean flat surface cut into desirable rectangles, decorate with some chopped up raw choc that you made, some chopped nuts, and some extra berries, and any other little goodies you’ve got lying around, add them to the party.
Because I’ve kept mine stored away to enjoy every couple of days before bed I’ve stored mine in the freezer and I remove a slice 10 minutes before chow time.. that is, if you have the patience..
