This super quick and easy raw vegan chocolate slice is very nutritious and definitely satisfies the strongest chocolate craving. They are gluten and dairy free – a bit of a change from the dried fruit, high sugar energy balls or bars about. I think they are so delicious – a bit of a cross between a coconut rough and chocolate crackle. There’s something distinctly nostalgic about these beauties.
The almond meal offers good fats and mood elevating amino acids and minerals. The cacao adds antioxidants and the chia seeds, more protein, and omega 3 fatty acids. The coconut oil, for all the wonderful reasons I’ve outlined here and here!
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
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This delicious Cacao Rough is the most satisfying chocolate treat. It is easy to make and the most delicious raw chocolate slice I have ever tried.
- 100 grams (1 cup) almond meal
- 30 grams (¼ cup) raw cacao or Dutch process cocoa
- 80 grams (¼ cup) sweetener (either rice malt syrup or maple syrup, the more you use the sweeter they are)
- 50 grams (1 cup) shredded coconut
- 100 grams (½ cup) raw extra virgin coconut oil
- 20 grams (¼ cup) chia seeds (optional)
- 1 tablespoon vanilla bean powder or paste
- 1 tablespoon cacao nibs
- 1 good pinch of sea salt - I quite like a sweet and salty taste
In a food processor combine on low speed (Thermomix speed 4) the almond meal, sweetener, coconut, coconut oil, chia seeds, cocoa and vanilla until just combined (Thermomix 5 seconds). You can also mix by hand, just make sure the coconut oil is in its liquid form.
Press the mix into a small lined tray, sprinkle with cacao nibs and salt (you may need to press into the mix with the back of a spoon) and place in the fridge or freezer to set for 5 - 10 minutes.
Once set, remove from the tin and chop into little squares. Keep in a container in the fridge.
Add a few drops of peppermint essence for a delicious mint chocolate flavour.
Use hazelnut meal for a chocolate hazelnut slice.
Choose rice malt syrup as your sweetener.
Replace the almond meal with toasted and ground sunflower seeds.
Replace the cacao with carob powder.
These must be kept chilled or they will melt on a warm day. I often double this recipe to make a bigger batch (trust me, you'll be wanting more)!
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