Raw chocolate crunch slice

There is something so relaxing about reading the weekend papers whilst enjoying a coffee. This is how I spent my Easter Sunday morning. Oh, and of course indulging in even more chocolate than I usually would!

My parents know me so well and surprised me with some delicious Goji Coconut Pana Chocolate for Easter. Completely dairy, refined sugar and gluten free. Who would have thought such a thing could exist and taste so decadent?! It can be bought from most health food stores – definitely give it a try!

Enjoying chocolate treats whilst reading the weekend papers!

This is raw vegan gluten free slice can be devoured by all chocolate lovers. The buckwheat groats give the slice a fabulous crunch whilst the chocolate icing provides a velvety texture.

Processing base ingredients together

I am sure many of you are probably thinking I’ve made a spelling error in writing ‘groats’. I can assure you I have not. Buckwheat groats are the fruit seed from the buckwheat plant and are an excellent gluten free alternative to oats. Groats are high in fibre and minerals such as magnesium, zinc and iron. They too can be purchased from most health foods and potentially your local supermarket in the health food section.

Velvety chocolate icing

This chocolate icing is based entirely on your taste buds! So some taste testing is required! As cacao is quite bitter, you may have to add extra maple syrup to give it that extra sweetness.

Ready to be sliced

This slice is quite thin however I think it would be too overpowering if it was any thicker.

Chocolate crunch is served!

The slice can be stored in the freezer in a sealed container for up to 1 week.

Raw chocolate crunch slice

Makes 15 squares

Ingredients:

Base
  • 1/3 cup buckwheat groats
  • 1/3 cup walnuts
  • 1/4 cup cacao powder
  • 8 fresh dates, pitted
  • 1 tsp coconut oil
Chocolate icing
  • 1/2 cup coconut oil
  • 2 TBSP 100% pure maple syrup, extra if you prefer it sweeter*
  • 1/4 cup cacao powder
  • 1/4 cup desiccated coconut

Method:

  1. Line rectangular baking tin with baking paper.
  2. In a food processor, process groats, walnuts and cacao powder until crumbly. 
  3. Add dates and coconut oil and process until well combined. Press into prepared baking tin.
  4. In a small bowl mix coconut oil, maple syrup and cacao powder well. Spread over base and sprinkle with desiccated coconut.
  5. Place in freezer for 30 minutes, or until hardened. Cut into squares and serve. Enjoy!

Note: you can substitute maple syrup for honey however it won’t be vegan.

I hope you all enjoyed your Easter surrounded by friends and family!

What was your favourite indulgence over the weekend?

4 thoughts on “Raw chocolate crunch slice

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