Raw Chocolate Nut Slice Recipe with Creamy Filling

You guys seem to be loving my raw dessert recipes, so here is another one! I love love experimenting with raw desserts, they are so different to regular desserts where all you need is eggs, flour and sugar and it rises well and tastes sweet as sweet!

Raw desserts are a bit different, especially making them gluten free, dairy free, sugar free, vegan or any other variation because it takes a lot of trial and error to get them to set properly or perfect the texture and taste without the ability to add processed ingredients. BUT how much better are they for you?

So, so much better!

No processed sugars, flours, sweeteners or artificial crap makes them a nutritious snack and kicking the sweet cravings at the same time- win win I say. They keep you fuller for longer especially when they contain lots of nuts, they are full of protein, healthy fats and carbs and packed with vitamins, minerals and antioxidants which is so amazing to be able to get all that when eating a ‘treat’ at the same time.

A processed chocolate bar, yeah, it tastes good, but the amount of sugar in that? It is just not worth eating. It doesn’t fill you up, in fact, it makes you want to eat more! Why not switch to a nutritious alternative that provides your body with so much more.

In saying this, here is my raw nut slice. I did plan to make it a ‘snickers slice alternative’, but I forgot I had already made this previously, check it out here ! It does have a peanut twist and tastes a bit like a snickers, without the caramel part.

Keep in mind with this recipe, you can make variations to the choice of nuts, but this will change the taste dramatically so be careful which ones you switch.

Ingredients (make in 20cm x 20cm pan)

Base

  • 1/2 cup oats
  • 1/2 cup desiccated coconut
  • 2 tbl rice malt syrup
  • Pinch of sea salt
  • 2 tbl raw peanuts (Soaked if you want smooth consistency, leave raw for a crunch in the base)
  • 1/2 cup cashew nuts, (soaked for 8 hours in cold water, or 2 hours in hot water)
  • 2 drops of vanilla essence

Middle Filling

  • 1 cup of dates, soaked for 30 minutes in hot water
  • 1 1/2 cup of cashew nuts, (soaked for 8 hours in cold water, or 2 hours in hot water)
  • 4 tbl peanuts, (crunched up whole peanuts)
  • pinch of salt
  • 2 tbl rice malt syrup
  • 2 tbl coconut oil
  • 2 tbl tahini
  • 2 drops of vanilla essence
  • 1 tbl gelatin (optional) [for vegans- do not add this, but your filling may be a little more like ice cream texture, but still tastes great!]

Chocolate top layer

  • 1/4 cup coconut oil, melted
  • 4 heaped tbl of cacao powder
  • 1/4 cup pure maple syrup

Method

  1. Place the cashew nuts, peanuts (optional) and dates to soak in a bowl (separately) with boiling water for half an hour, or place in cold water over night and they will be ready.
  2. Once nuts are soaked, combine all base ingredients except for the peanuts and blitz in a food processor until relatively smooth. Add the peanuts and blitz again until mixture is smooth with peanuts throughout.
  3. Place in a lined baking tin and pack down with hands (~20cm x 20 cm) and place in the freezer to set for 1-2 hours.
  4. while waiting for the base to set, clean the food processor and add all the middle ingredients in the processor. Once again, blitz, but make sure the consistency is smooth like a thick milk consistency before transferring it into the baking tray (layer on top of base once set).
  5. Place in the freezer for another 2 hours or until set.
  6. Make sure the middle is set before adding the top layer otherwise they may mix.
  7. Make sure the coconut oil is melted, if not, place in a bowl over a pot full of warm water and slowly melt. Add in cacao powder and maple syrup and mix until smooth
  8. Lastly pour the topping over the middle filling and place back in the freezer to set for a further hour.
  9. Best served chilled, enjoy!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.