This amazing delicious raw chocolate slice has a crunchy base with a creamy chocolate mousse filling and is topped with chocolate.
I’ve used organic activated buckwheat kernels (buckinis) with pecans to create a crunchy base. My chocolate mousse filling is creamy and has a smooth texture as I’ve using cacao butter and coconut cream. I finished off this decadent slice with a dark chocolate topping. You won’t believe these Raw Layered Chocolate Squares are free from gluten, refined sugars, dairy, additives and are a healthy paleo and vegan treat. (If you haven’t used buckwheat kernels before, click here).
Serves: 20 pieces | Prep Time: 00:30 | Cooking Time: 00:00 | * Plus chilling time
- 10 (1 cup) Medjool date(s), pitted
- 1 cup (170g) activated buckwheat kernals (organic Buckinis)
- 1 cup (110g) pecans
- 1/3 cup (28g) cacao raw powder
- A generous pinch of fine sea salt
- 1/4 cup (60g) coconut oil, melted
CHOCOLATE MOUSSE LAYER:
- 100g cacao butter, (I use buttons as it’s easier to melt)
- 1/3 cup (28g) cacao raw powder
- Pinch of fine sea salt
- 1/4 cup (60g) coconut oil
- 1/2 cup (125ml) coconut cream
- 1/4 cup (60ml) maple syrup (100%)
- 2 tsp vanilla extract (organic)
- 100g of 80% dark chocolate, broken into pieces
- 1 Tbsp solid coconut oil
- 1 tsp maple syrup (100%)
- 3/4 tsp vanilla extract (organic)
Line the base and sides of a 27 x 17cm slice/bar tin with baking paper.
To Make the Base: Add the dates to a food processor and blend for 10 seconds to chopped the dates into small pieces. Then add the remaining base ingredients to the dates and blend for approximately 18 – 20 seconds. Your mixture will look crumbly but should stick together when squeezed between your fingers and the buckwheat kernels will be broken up but are still visible.
Transfer the mixture to the prepared tin and spread out evenly, then press down firmly creating a smooth surface. Place in the freezer to firm up while preparing the middle layer.
To Make the Mousse Layer: Add the cacao butter to a small saucepan and melt over a low-medium heat. Remove from the heat and whisk in the cacao powder and salt until there are no lumps. Add the coconut oil and whisk until melted and combined. Whisk in the coconut cream, maple syrup and vanilla then once you have a smooth consistency, remove the base from the freezer and pour the mousse/cream evenly over the base. Return to the freezer and allow to set. Once the mousse layer is chilled and firm but not necessarily frozen, make the chocolate topping.
The Chocolate Topping: Add the chopped chocolate to a small saucepan with the coconut oil and stir often over low heat until melted. Remove from the heat and stir in the maple syrup and vanilla. Pour immediately over the mousse and spread evenly with a spatula without delay before it sets. Place in the fridge until the chocolate topping is firm. Once the chocolate is set allow the slice to sit at room temperature for 5 minutes before cutting into 5×4 rows to prevent the chocolate from cracking as it’s cut (use a large sharp knife).
Serve straight from the fridge, this slice will also stand up well at room temperature. It can also be served frozen in summer and can be stored in the fridge for up to 1 week and freezes for up to 6 months.
Article supplied with thanks to The JOYful Table. Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
Feature image: Supplied