Chewy Chocolate Slice - gluten free, an unbaked, healthy sweet treat!

October 19, 2014

How hard is it to find a healthy chocolate slice that everyone will love - chocolate lovers, the gluten intolerant, those on paleo diets, those following the recent trend to eat more raw, unprocessed foods & those that do not have the time to bake? This is the recipe for you! This chewy chocolate slice tastes a bit like the chocolate crackles served at children's parties but with a superior taste and much more healthy! We served these to a chocolate loving male who was very sceptical of anything raw, healthy and lacking in sugar - his verdict was that it was delicious - he eat about 3 slices at once, claiming it was good for him (which it was).

This recipe was cut out of a local newspaper and we changed a few things so that it makes use of more ingredients in your pantry, rather than having to go out and buy a whole lot of new & unusual ingredients. We also went for some more cheaper options as, when we went out to buy the ingredients list, it was going to cost about $100 to make!!  Raw cacao powder, extra virgin coconut oil, goji berries etc, at the local health or artisan stores are pricey - we used ingredients that we could generally find at the supermarket to make it a much cheaper end product.  So, in this recipe, we give the original ingredients and then the ingredients that we substituted.  (The original ingredients are more expensive but will be a more healthy option. Both options will taste delicious so it just depends on your budget & dietary requirements). 

Chewy Chocolate Slice , original version by B- Ellen Gill*

Crunchy Base:

1 cup of caramelised buckinis (dehydrated buckwheat cereal - we bought whole buckwheat at the local organic health shop for about 85 cents, in the pick & mix barrels. We added water to it and left it to soak for about 1-2 hours so that it hydrated. We then lightly and quickly (3-4 mins) toasted the buckwheat (drain off any liquid not soaked into the buckwheat). Use 1 cup of this hydrated, toasted buckwheat in this recipe.

1 cup desiccated coconut.

1 cup goji berries (these are super healthy and a great choice to use. We did not have these and they are quite pricey so we used dried cranberries. Dried apricots would probably also work). Soak the dried berries or apricots in hot water for 10 minutes so they are less hard and, if using apricots, chop into small pieces).

3/4 cups raw cacao powder (if you do not have this, normal cocoa will also work - it just depends on how natural and healthy you want to go as to whether you use the superior raw cacao, or ordinary supermarket style cocoa).

3/4 cup extra virgin coconut oil, melted (we discovered many varieties of coconut oil at varying prices. Supermarkets are now stocking this popular item and you can get some brands at reasonable prices - go with one of those options, if you are on a budget or don't want the slice to cost the earth - it still tastes delicious).

1 Tbsp coconut nectar - we did not have this but we did have coconut sugar - bought in the supermarket. We added 1 tablespoon as a substitute. Also, if using the hydrated buckwheat, rather than the caramelised buckinis, add one or two more tablespoons for extra sweetness. Alternatively, a couple of tablespoons of honey would also probably work.

To prepare the base:

  1. Combine the base ingredients (excluding the coconut oil &, if using, the coconut nectar) in a bowl. Mix together and add the melted coconut oil & nectar (or honey). If you are using the coconut sugar, then add this with the dry ingredients, before you add the coconut oil. Mix until all ingredients are well combined.
  2. Pour into a greased lamington or glass pyrex tray that has been lined with baking paper. Press this down until firmly packed. Place in the freezer to set.

Chewy Topping:

1/2 cup cashews

1/3 cup raw cacao powder (or substitute with ordinary cocoa)

8 dried dates, pitted - soaked in hot water for 10 minutes so they are less hard.

1/4 cup extra virgin coconut oil, melted but well cooled so it is  not too warm.

  1. Add the cashew nuts to the food processor and blend until they become a fine powder. Add the cacao powder. Mix together. Then, add the drained dates, one by one. Mix together.
  2. Add the melted but cooled coconut oil to the processor in a stream, as the processor is running and mix until the mixture becomes a big gooey ball.
  3. Remove the base from the freezer, press the topping over the base and smooth it over. Place back in the freezer for about an hour, until set. Remove and store the slice in the fridge until ready to use.
  4. The slice will last several weeks in the fridge (or up to 2 months in the freezer). When you want to serve it, remove from the fridge, cut it into slices and serve. If it is a hot day, it is best to serve it close to eating as the coconut oil does soften in heat.
  5. Serve in squares with a dusting of cacao powder (or cocoa), sieved on top and a goji berry or cranberry on top.

Note that B-E Gill is the founder of Be Good Organics.

  

 

If you love healthy eating and want to try more delicious raw, unrefined cooking, then check out The Unbakery, Raw, Organic Goodness, by Megan May - owner of Little Bird Unbakery and available at The Gift Loft.