Choc Cranberry Crunch Slice
Gluten Free! Dairy Free! Refined Sugar Free & ‘almost’ Raw!!! This is such a winner and is just yummo!
This delicious slice is perfect for any morning or afternoon tea. It is almost raw, except for the roasted almonds. You can keep the almonds raw for the filling if desired, however the roasted flavour adds amazing dimension to this slice
A classic style raw but THIN almond date base, a delicious coconut caramel almond cranberry filling and a raw chocolate topping! Delicious! And you get that chocolate fix without the guilt!
One of the tricks I find to raw desserts is to keep the ‘biscuit’ base nice and THIN or it overpowers the flavour of the whole slice and texture isn’t quite right. It all needs to balance nicely.
The coconut caramel filling is just SO creamy and yum! With roasted almonds and cranberries added it’s just perfect!
The chocolate layer is technically still raw as it isn’t heated over 40 degrees. And it is pure raw chocolate goodness with raw cacao butter and raw cacao powder! My favourite raw cacao butter is Absolute Organics brand. Health food stores or some IGA’s stock it. It’s beautifully creamy and mellow in flavour.
The chocolate layer is free of any nasty additives and sweeteners, and full of loads of antioxidants and good fats! This is a fabulous one for kids. My kids devour it!!
Choc Cranberry Crunch Slice
A delicious crunchy, nutty chocolate fix without the guilt!
Ingredients
Base
- 230g Raw Almonds
- 150g Dates
- 10g Shredded Coconut
- 60g Maple Syrup
- 35g Coconut Oil
Coconut Caramel Nut Filling
- 240g Coconut Butter
- 40g Coconut Oil
- 160g Maple Syrup
- 150g Roasted Almonds, halved
- 40g Dried Cranberries
- 1 tsp Vanilla Essence
- pinch celtic salt
Chocolate Layer
- 225g Raw Cacao Butter
- 50g Raw Cacao Powder
- 50g Maple syrup
- 2 tsp vanilla Essence
- pinch celtic salt
Cacao Nibs, for topping (optional)
Dried Cornflowers, for topping (optional)
Instructions
Base Layer
- Spray and line a 9×13″ rectangle slice tray with baking paper, allowing for an overhang on the sides to easily remove the slice after setting time. (Try to make the baking paper as neat as possible on the sides, creasing the paper where necessary to make it sit flat. The straighter the baking paper sides, the neater the edges of your slice will be.) Set aside.
- Place all the base ingredients into the bowl of the Thermomix and process for 10-15 Seconds/ Speed 7.
- Press the mixture evenly into the lined slice tray and refrigerate for 30 minutes to set (or freeze for 15 minutes).
Coconut Caramel Nut Layer
- Place the coconut butter, coconut oil, maple syrup and vanilla into the bowl of the Thermomix and melt 1-2 Mins/50°/Speed 3.
- Add the chopped almonds, cranberries & salt and mix together 5 Seconds/Speed 3/Reverse.
- Once combined, pour the mixture evenly over the set base. Return to the fridge for a further 30 minutes to set (or the freezer for 15 minutes.)
Chocolate Layer
- Place the cacao butter into the bowl of the Thermomix and mill 10-15 Seconds/Speed 9.
- Melt the cacao butter for 10 minutes/37°/Speed 2 scraping down the sides of the bowl and around the blades closer to the finish time.
- Add the cacao powder, maple syrup, vanilla & salt and continue cooking for a further 5 minutes/37°/Speed 2.
- Pour over the slice as the final layer. Refrigerate for 10 minutes, then sprinkle with cacao nibs and dried flower petals just as the chocolate is beginning to set (make sure the topping is beginning to set – if you top with the decorations too early, they will all sink into the chocolate filling) then refrigerate a further 20 minutes or until set. Chop into small squares and serve.