Raw | Vegan | Gluten-free | Dairy Free | Natural Sugar This raw vegan slice was on high rotation in the cafe!! Barely anyone questioned its credibility as a delicious slice. But seriously, who would have thought a vegan raw slice could taste so good!!! We use our vegan dark choc recipe for the top. It is only 3 ingredients, and slightly bitter (in a good way), but combined with everything else in the slice it just balances so well. This vegan chocolate can be a little bit temperamental to make. If you heat it too hot, too quickly, it is not going to turn out. If you accidentally get a drop of water in it, the batch is ruined. If you work too slowly, it might begin to set on you. That sounds kind of scary, but once you master this 3 ingredient chocolate, you will be making it for everything. If that's all too much then you can melt your favourite dark chocolate on top instead (but then it won't be sugar free and vegan).
We use roasted macadamia butter for the caramel layer. You will come to learn that we use this A LOT. Macadamias are native to Australia, and have an incredible repertoire of health benefits. When blended into a butter they are so creamy and mild in flavour. They used to be really expensive, but I find now they are no different to other nuts. If you cannot find macadamia butter, then make it! It is super easy to make. Just roast the macadamias until golden and blitz in a food processor with a pinch of salt until creamy. Or opt for an almond or cashew butter, but make sure it is a roasted butter as these have the best flavour!
We found this recipe on the internet in 2018 when the cafe opened and have had it written on a little recipe card since. I don't know the original creator but if I find them again I will tag them here. In the meantime, make this slice for your next work morning tea, or cute friend picnic. Just be sure to keep it chilled right up until you are going to eat it!
Almond Base:
3/4 cup almonds 1/3 cup desiccated coconut
120g dates - pitted
1/8 cup melted coconut oil
Caramel Layer: 240g dates - pitted 1/3 cup roasted macadamia butter - or almond/cashew
3 tbsp 100% maple syrup 2 tsp vanilla extract 1/4 tsp salt Chocolate top: 1/2 cup cacao or good quality cocoa 1/2 cup cacao butter 1/4 cup 100% maple The base: 1. Grease and line a shallow, rectangular baking dish with coconut oil first so the paper sticks, and then baking paper and set aside. 2. In a food processor, blitz the almonds and coconut until a fine crumb. Add the dates and pulse a few times until broken up, then blitz on high speed while slowly pouring in the melted coconut oil. Blitz until you get a fine, sticky crumble. You should be able to press the mixture with the back of a spoon and it holds 3. Pour the sticky crumble into the lines tray and use a wooden spoon to evenly spread the mixture across the tin. Then start to firmly press the mixture down with the spoon. To get a firm even base and so it doesn't stick to your hands, use a piece of baking paper over the top and press firmly on the baking paper with your hands to flatten the base down. I like to use my hands and then the bottom of a square container to get a compact, even layer. Place in the fridge to set for 4 hours before you start the next layer.
The caramel: 1. Once the base is firm and set in the fridge, start the caramel layer. If the base is not set, you will not be able to spread the caramel. Place all the ingredients in a food processor and pulse a few times to break the dates up, then blitz on a high speed until the mixture is smooth like caramel. You will need to scrape down the sides at times. 2. To spread the caramel you will want damp hands so it doesn't stick. Scoop the caramel onto the set base. Spread the caramel evenly across the base with a damp spoon or with your wet hands. I like to use my hands. It can be a rather sticky process but damp hands and utensils will help. Once spread evenly, place in the fridge to harden while you make you chocolate.
Chocolate top: 1. In a small saucepan, heat the cacao butter over a low setting so that it begins to gently melt. 2. When 70% has melted, sift the cacao or cocoa powder into the saucepan and using a whisk or spatula stir quickly until combined.
3. While continuing to whisk, pour in the maple and whisk quickly to combine until you have silky chocolate. 4. Pour the chocolate mixture onto the slice and tilt the tray to spread the chocolate. Using a spatula, gently spread the chocolate evenly then leave it to set on the bench at room temperature (this allows it to be stable at room temperature and not melt when out of the fridge). Transfer to the fridge to finish setting and firm up.
5. Cut the slice into even squares or rectangles and store in an airtight container in the fridge for up to 2 weeks or in the freezer for 1 month. To avoid the chocolate cracking when cutting, heat the knife with boiling water first, wipe it dry and then proceed with slicing.
Recipe notes:
- Cacao butter is the fat from cacao and is what makes this chocolate the real deal. You can find it in most health food shops and some gourmet grocery stores.
- If your base is not set hard, it will come apart and stick to the caramel layer when spreading
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