Raw ‘Choc’ orange slice
13th March 2015

Raw ‘Choc’ orange slice

By Guest Photography by Kate & Kurt
 

This very healthy and delicious (a perfect combo in my humble opinion) recipe comes courtesy of Bekah Carran – artist, budding raw foodist and conveniently partner of my desk buddy Matt.  Last week Matt brought in some treats Bekah had made and we just had to get her to share the recipe with us:

“After attending a Nibl raw food workshop by Nicola Brown and buying the gorgeous Unbakery cookbook from the Little Bird Café, eating has altered in our house. Raw food makes sense to me, much of it is uncomplicated and tastes amazing. Incorporating more of into our family’s diet feels good. Things have changed a little from when my mum told me she loved my cooking and when further questioned said I have really interesting things on toast. I’m keeping the interesting bits but the toast has changed.

“This recipe is so dense and rich after one piece I am satisfied. I love all the ingredients separately but by putting them together the love grows exponentially. The choc topping is based on an Orange and Ginger truffle recipe from the inspiring Green Kitchen Stories Blog”

A special thanks to Amanda Shanley, (ceramicist and Bekah’s studio buddy) for lending us the lovely white and yellow plates.

 

Ingredients

  • Base
  • 1 cup dried apricots (we used NZ apricots as they are good and tangy)
  • 5 medjool dates
  • 1 orange, juice and zest
  • 1 cup almonds
  • 1 cup cashews
  • 1 cup desiccated coconut
  • 2 tsp vanilla
  • 2 tbsp maple syrup (optional)
  • Pinch salt
  • ½ cup dried cranberries
  • 1/3 cup sesame seeds
  • 2 tbsp coconut oil
  • Extra coconut (optional)
  • ‘Choc’ topping
  • 4 tbsp cacao butter
  • 3 tbsp coconut oil
  • 4 tbsp honey
  • ¾ cup cacao powder
  • 1 tsp ground ginger
  • ½ tsp salt
  • 4 tbsp orange juice

    Method

    • Base
    • 1. Place all ingredients into a food processor. Blend until well combined.
    • 2. Press into lined 20 x 30cm tin. Follow topping directions below. Alternatively, roll into balls roughly 4cm in diameter and then toss in coconut.
    • ‘Choc’ topping
    • 1. Combine cacoa powder, ginger and salt. Set aside.
    • 2. Melt together cacao butter, coconut oil, and honey over a gentle heat.
    • 3. Once melted quickly add the orange juice and the dry ingredients. Mix to combine - it should be glossy and smooth.
    • 4. Pour over the slice base.
    • 5. Refrigerate until set. Slice into small (roughly 4x4cm) squares.
     
     

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