Raw Crunchy Chocolate Slice

This slice came about when I was trying to get a little more protein in our diet during a period when we ate very little animal products. Most people eat enough protein, however if your diet is predominantly vegan based, it pays to put in a little more effort to include plant based protein foods like nuts & seeds.  In this delicious slice I’ve included tahini, hemp seeds, pepitas and nuts which not only bump up your amino acid intake but also add a load of other nutrients.  I use activated nuts & seeds to keep lectin intake lower.

It makes a tasty treat with a cup of tea or coffee, or a lunchbox surprise for little (or big) people!

Raw slice photographed with our Balancing Mushroom Tonic, the Boom Nutcracker and our Linen Tea Towel

Ingredients

We use all organic ingredients.

• 6 fresh medjool dates, seeds removed
• ½ cup brazil nuts or almonds
• 2 tbsp hemp seeds
• 2 tbsp hulled tahini
• 1 tsp pure vanilla extract
• 1/3 cup pecans, roughly chopped
• 1 tbsp shredded coconut (& extra to sprinkle on top)
• 1 tbsp pepitas

Icing

• 2 tbsp cacao
• 2 tsp maple syrup, honey or coconut nectar
• 1 tbsp cacao butter

Method

• Place dates, brazil nuts, hemp seeds, vanilla & tahini in food processor and blend until completely combined into thick mixture.
• Remove from food processor into large bowl, and add pecans, coconut & pepitas.
• Combine with wooden spoon.
• Press mixture firmly into lined baking tray, cover and freeze.

Icing

• Melt cacao butter and whisk ingredients together in small bowl or jug
• Drizzle over or coat slice and return mix to freezer.

Serve

Leave slice in freezer for at least 4-5 hours, then remove, let sit for 5 minutes and with a large knife, cut into small squares.

Store in fridge or freezer until ready to eat.