cacaofree

Rich Chocolate Tarts

November 15, 2017 | Desserts, Holidays & Entertaining

I can’t quite believe I’m writing this but it’s that time of year – Christmas is fast approaching so I thought it time to roll out a few festive delights. Starting with this delicious, easy to whip-up Rich Chocolate Tarts – because who doesn’t love a rich chocolate tart hee hee!

This is a great make-ahead dessert for Christmas day as you can prepare all the components in advance and then assemble prior to serving. The buckwheat flour makes for a really simple, biscuity pastry crust. I love to use it in gluten-free baking because it is such a cost effective flour. I hope you love it!

Health benefits

Buckwheat is a very nourishing, fibre and protein rich seed. It is anti-inflammatory, a great source of antioxidants and supports a healthy digestive system. Cashews are a great source of many minerals and good fats.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.

If you’re looking to save money across pantry items such as nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (and home delivered), click HERE to take a look.

Healthy Chocolate Tart - These Rich Chocolate Tarts are a great make-ahead dessert as you can make all the components in advance and then assemble prior to serving.

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4.67 from 6 votes

Rich Chocolate Tarts

A delicious, yet nourishing dessert that is sure to impress the crowds. Remember to allow soaking time for the cashews.

Prep Time20 mins

Cook Time7 mins

Total Time27 mins

Course: Dessert

Servings:

Author: Georgia Harding

Ingredients

Chocolate Cashew Cream

125 g raw cashew nuts (approx. 1 cup) soaked 3-4 hours, or overnight
60 ml coconut water (¼ cup)
85 g rice malt syrup or maple syrup (¼ cup)
2-3 tbsp cacao (unsweetened Dutch process or raw)

Chocolate Pastry

280 g buckwheat flour
125 g butter room temperature
80-100 g coconut sugar or rapadura (approx. ½ cup)
2 tbsp cacao (unsweetened Dutch process or raw)
1 free-range or organic egg/s

Fruit

1 cup fruit -of your choice. I love fresh berries or cherries (think Black-forest flavours)

Instructions

Cashew cream

Start with the cashew cream. It can be made a day or so ahead, up to you. Soak the cashews for 3-4 hours or overnight. Drain and rinse.
To make the chocolate cream, blend the soaked cashews in a powerful food processor or blender until a course texture. Thermomix 20 seconds speed 4.
Add the rest of the ingredients and blend again until a smooth cream is formed. Thermomix 30 seconds, speed 4-5 (you may need to scrape the sides once or twice).
Set it aside until you're ready to serve.

Chocolate Pastry

Pre-heat your oven to 180℃ (fan forced) and grease one large or four small springform tart tins.
In a food processor, combine the butter and buckwheat flour until a crumb like texture forms. Thermomix 20 seconds, speed 4.
Add in the remaining ingredients and mix until the dough forms a disc. Thermomix 30-40 seconds, speed 4. As you mix it it should come together.
Wrap the dough in baking paper and pop in the fridge for 1 hour.
Cut the dough in half (you have enough for two large tarts or 8 small tarts - see tip below). So for this recipe, you only need half of the dough, the other half can be refrigerated or frozen until needed.
Roll the dough to about 5mm thickness. It's important to work quickly, especially in a hot kitchen - as the dough softens, it's harder to work with. Cut the pastry to suit the tin you are using. You may need to bring the pastry back together and re-roll to use it all up. You can mend any tears or thin areas by pushing the dough into the tin with your fingers.
Any leftover you can cut into shapes to decorate or just enjoy as biscuits.
Cover the tarts with a sheet of baking paper and weight it to blind bake the shells.
Cook for just 7 minutes for a small tart, 10 for a larger one. Remove from the oven and cool in the tins for a few minutes, then, when cool enough to handle, carefully push out of the base and cool completely on a wire wrack.
Keep in an airtight container for 1-2 days until ready to serve.

To serve

Place the fruit in the bottom of the tart shells.
Top the shells with the cashew cream and garnish with more fruit and shaved dark chocolate (optional, as pictured).

Tip

Individual tarts are most fool proof as the larger tarts can crack when cutting (unless the pastry is cooked perfectly).

Store

Store in an airtight container in the fridge.

Notes

Cheats version

Use the Careme Chocolate Shortcrust for the quickest desert ever! You can even fill the cases with creme fraiche and fresh fruit for an even quicker dessert (if dairy-free is not a concern).

Nut-free

Fill the cases with whipped cream or creme fraiche or coconut yoghurt (if dairy and nut-free)

Vegan, dairy-free and egg-free options

Choose maple syrup as your sweetener for vegan and replace the egg with chia-egg. Replace the butter in the pastry with coconut oil (this will produce a tougher shell once it cools).

I hope you love this dessert. I'd love to hear what you think, feel free to post a comment below.

Chocolate Fudge Ice Blocks

January 20, 2016 | After School Snacks, Ice-blocks

My kids love to make these Chocolate Fudge Ice Blocks in the summer and I love that they are enjoying a ‘healthy’ and nourishing treat. We’ve made lots of simple chocolate based ice blocks over the years but the ones with avocado have always been favourites. I think because it adds a fudge-like texture, and of course I’m not complaining, it’s a welcome inclusions as far as I’m concerned.

Health Benefits

The avocado is an incredibly nutrient-dense food and a great source of mono-unsaturated fats which will keep your kids satisfied for longer. The coconut offers immune support.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

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4.67 from 3 votes

Chocolate Fudge Ice-blocks

The avocado in these Chocolate Fudge Ice-blocks adds a lovely fudge-y consistency plus a hit of nourishment.

Prep Time10 mins

Total Time1 hr

Course: Dessert, Snack

Servings: ice blocks

Ingredients

1 avocado/s -flesh
270 ml canned coconut milk (I used Ayam brand)
60 g cacao (½ cup) unsweetened Dutch process or raw
85 g rice malt syrup, honey or maple syrup (¼ cup)
160 ml coconut water (⅔ cup)

Instructions

In a high speed blender or Thermomix blend until smooth and creamy.
Pour into ice block moulds and freeze until set. If you don't have moulds, pour into little cups, poke in a popsicle stick and freeze.

Notes

Coconut-free

Substitute with your preferred dairy or dairy-free milk.

Low-fructose

Choose rice malt syrup as your sweetener.

Cacao-free

Substitute carob powder.

Vegan

Choose rice malt or maple syrup as your sweetener.

Hope your family likes these as much as we do!

Nut-free Cacao Bliss Balls

December 6, 2015 | Healthy Lunchbox, No-bake Sweets

This super simple recipe is a special share from the ‘No-bake’ chapter of my gorgeous ebook ‘The Well Nourished Lunchbox’. It’s a quick and easy to make treat, very nutritious and satisfies the strongest chocolate craving. They are nut, gluten, grain, egg and refined sugar-free; a bit of a change from the dried fruit, high-sugar energy balls or bars about.

Health benefits

The sunflower seeds are a wonderful source of vitamin E, many essential minerals, monounsaturated fats and protein. The pumpkin seeds super-charge this recipe with zinc and the sesame seeds with calcium. The chia seeds are a balanced blend of fibre, essential omega-3 fatty acids, protein and many phytonutrients. The principle medium chain fatty acids in coconut, lauric and capric acid, are anti-inflammatory and support immune and digestive health. The cacao adds antioxidants galore and the cinnamon stabilises blood sugars for a sustained energy release!

Bonus Points
Activate (soak and then dehydrate) your mixed seeds to make them more digestible and nutritious. Otherwise use lightly toasted seeds for a nuttier result.

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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5 from 5 votes

Nut-free Cacao Bliss Balls

These Nut-free Cacao Bliss Balls are a delicious nut, gluten, grain, egg and refined sugar-free; a bit of a change from the dried fruit, high-sugar energy balls or bars about.

Prep Time10 mins

Total Time20 mins

Course: Snack

Servings: balls

Ingredients

150 g mixed seeds (approx. 1 cup) ground (140g pumpkin and/or sunflower seeds plus 1 tablespoon linseed)
20 g chia seeds (2 tablespoons) ground
80 g desiccated coconut (1 cup)
30 g cacao (¼ cup) unsweetened Dutch process or raw
1 tsp ground cinnamon
85 g rice malt syrup, honey or maple syrup (¼ cup)
100 g coconut oil
1 tsp vanilla -powder, extract or essence

Instructions

In a bowl or food processor combine the seeds, chia or flax, coconut, cacao and cinnamon. Thermomix 10 seconds, speed 5.
Add the sweetener, coconut oil and vanilla and mix until well combined. Thermomix 15 seconds, speed 5.
Roll into small balls and toss in the extra coconut or cacao if desired. This is a great job for the kids.
Place on a tray lined with baking paper and pop in the fridge or freezer to set.

Store and serve

Store in an airtight container in the fridge for a few weeks, or freeze for up to a month. I pack these into the lunch box from frozen (against an ice brick). They will fall apart if not kept cool.

Notes

Low-fructose

Choose rice malt syrup as your sweetener.

Coconut-free

Replace the desiccated coconut with more ground seeds and the coconut oil with butter or ghee.

Cacao-free

Replace the cocoa with carob powder.

Vegan

Choose rice malt or maple syrup as your sweetener.

Time saving Tip

Sometimes I just don't have the patience to roll balls. This mixture can also be pressed into a tin lined with baking paper, chilled to set and then cut into squares and stored.

I'd love to hear how your kids enjoy this recipe - post a comment or rate this recipe below.

Protein Power Bars

June 10, 2015 | After School Snacks, No-bake Sweets

This is a great school holiday slice for you to whip up for, or with the kids. It’s super simple, no-bake and chocolatey good! A great treat to keep on hand for sweet loving teens (or little kids).

Health benefits

Oats are a nourishing, high fibre, nerve supporting food. The nuts, seeds and coconut provide good fats, protein and energy (of the slow release kind). The cinnamon further stabilises blood sugars and the cacao is antioxidant. If you choose the gluten and grain-free version, the protein content increases.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

If you’re looking to save money across pantry items such as nuts, seeds, flours and more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to check them out.

Protein Power Bars -this whole foods, protein rich bar is perfect for a school holiday or after school snack & great for hungry teens. Intolerance friendly too.

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5 from 15 votes

Protein Power Bars

These Protein Power Bars as really simple to make and a healthy, delicious snack to keep in the freezer for hungry kids (or adults). They are really sustaining and sure to become a favourite treat.

Prep Time10 mins

Total Time40 mins

Course: Snack

Servings:

Ingredients

150 g butter or coconut oil -melted
170 g rice malt syrup or honey (½ cup)
30 g cacao (¼ cup) unsweetened Dutch process or raw
1 tsp ground cinnamon
130 g rolled oats (1½ cups approx.) or rolled quinoa (or half oats, half rolled quinoa - see below for gluten and grain-free)
230 g raw nuts and/or seeds (1½ cups approx.) I used walnuts, hazelnuts, almonds, sunflower seeds
1 tbsp chia or flax seeds -preferably ground
100 g desiccated coconut (1 cup)

Instructions

In a small pot, combine the butter or coconut oil, sweetener, cacao and cinnamon over a low heat, stirring until combined (a few minutes).
For a tastier slice, toast the oats, nuts, seeds and coconut in a large pan over a low heat for 5-10 minutes, stirring often (the coconut will colour). Or if you’d prefer, simply combine the dried ingredients raw.
Allow to cool a little (if you’ve chosen to toast) and then pulse (quickly) in your food processor a couple of times to chop the nuts a little.
Add the wet ingredients and mix together until well combined.
Use a big wet serving spoon to press firmly into a small slice tin lined with baking paper.
Place in the freezer for 10 minutes to set.
Once set, remove from the tin and cut into squares.

Thermomix Method

Melt your butter or coconut oil, 1 minute, speed 4, temp. 90. Add the sweetener, cacao and cinnamon and mix 1 minute, speed 4, temp. 90.
Add the dried mix, mix 10 seconds, speed 4. Then process by using the turbo button to pulse a couple of times until the nuts are roughly chopped (to your preferred consistency).
Follow from step 5 above.

Store

Store in an airtight container in the freezer for up to 3 months. They will fall apart if not kept cool (especially the coconut oil version) so serve or pack from frozen and keep in a container with an icepack if storing out of the fridge.

Notes

Dairy-free

Use coconut oil instead of butter.

Gluten and grain-free

Replace the oats with rolled quinoa and/ or millet.

Low-fructose

Choose the rice malt syrup instead of honey.

Vegan

Choose rice malt or maple syrup as your sweetener. Use coconut oil instead of butter.

Nut-free

Use only seeds. For 150 pages of nut-free recipes, take a look at my super popular ebook 'The Well Nourished Lunchbox'. Click HERE to find out more and read the rave reviews.

Coconut-free

Replace the desiccated coconut with the same quantity or nut meal.

Cacao-free

Replace the cacao with carob powder.

I'd love to hear how you like this delicious bar. Post a comment or rate this recipe.

Top Deck Gummies

March 11, 2015 | No-bake Sweets

I’m a huge fan of gelatinous treats and no better flavour combo than chocolate and coconut. Now I’m not a particularly patient person, so when it comes to using tinie-tiny moulds….well, let’s just say it has to be a special occasion! I much prefer the pour and set approach, which is how this little ‘Top-Deck” combo arose. That’s not to say you can’t get creative and use a cute little mould. You can also use patty pans (pictured below) or mini cupcakes as moulds. My kids are planning to make these in Easter egg moulds for Easter treats.

So we were in the midst of a QLD storm and without power (which as we have our own water supply, this also means no water) so very inconvenient. The kids (and adults) were house-bound and hungry for chocolate – so the kids and I created this surprisingly yummy treat.

Health benefits

Gelatin is made from the bone and connective tissue of animals that has been dried and turned into a powder. I have written about the benefits of gelatin in this post about bone broth.

The biggest benefit of eating gelatin, in my opinion, is that it is a gut healer, which means better nutrient absorption (so greater nourishment) all round. Also, if your gut is functioning well, then your nervous system is better supported too. Gelatin also reduces inflammation, improves joint integrity and for the vain amongst you – it improves the condition of your skin, hair and nails. In fact, it’s said to be better then botox (and erase wrinkles, stretch marks and cellulite) – now I’ve got your attention!

I only buy the Changing Habits Organic Gelatin. Because gelatin is derived from animals, I like to know I am consuming the best quality product with the least chemical loading. You can find out more or shop for it HERE.

The benefits of coconut I’ve written about here, and raw cacao 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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5 from 5 votes

Top Deck Gummies

My Top Deck Gummies are a delicious chocolatey gummy treat that your whole family will love. If you're feeling lazy, you can even just make them all chocolate or all coconut (so just one flavour).

Prep Time10 mins

Cook Time5 mins

Total Time1 hr

Course: Snack

Servings: gummies

Ingredients

540 ml canned coconut milk (2 x 270ml cans) I like Ayam brand
1 tsp vanilla -powder, extract or essence
85 g rice malt syrup, honey or maple syrup (¼ cup)
5-6 tbsp grass-fed or organic gelatin
1 tbsp cacao -unsweetened Dutch process or raw
1 tbsp rice malt syrup, honey or maple syrup

Instructions

In a small pot place, one can of coconut milk, vanilla and sweetener and whisk to combine.
Whilst whisking sprinkle the *gelatin over the coconut milk mixture to combine. It will thicken as you go. Set aside.
Divide the remaining can of coconut milk into two jugs. Add the cacao and extra tablespoon of sweetener to one-half of the mixture. Stir to combine.
Now over a very low heat, gently heat the gelatin mix, taking care not to overheat or boil. Stir continually as the gelatin starts to dissolve and become a smooth liquid. It should only reach lukewarm temperature.
Add half of this warmed gelatin mixture to the cacao mix, stir to combine.
Mix the remaining coconut milk with the gelatin mixture. You now have your chocolate and coconut layers.
Pour the chocolate layer into the base of a lined tray (alternatively, you can use individual moulds, mini cupcakes or patty pans -as pictured below). Set in the fridge or freezer (only takes a few minutes).
Top with the coconut layer and again cool until set.

Store

Store in an airtight container in the fridge or freezer.
* Now I prefer the texture of this with 5 tablespoons of gelatin, though my daughter (not at all a jelly/gummy texture fan), much prefers a denser texture so 6 tablespoons are more palatable to her. Have a play, and let me know your preferred texture.

Tip

If using silicon moulds to set your gummies, freeze them to make removing them from the mould clean and simple.

Notes

Vegan and vegetarian

I haven't recipe tested this but you can substitute the gelatin with agar agar.

Fructose-friendly

Choose rice syrup as your sweetener.

Coconut free

Replace the coconut milk with nut milk.

Cacao-free

Replace the cacao with carob powder.

Who else loves this treat? I'd love for you to post a comment or rate this delicious recipe.

Healthy Chocolate Cookie (aka Oreos, Mint Slice or Tiny Teddies)

April 8, 2014 | Baked Sweets, Healthy Lunchbox

This healthy chocolate cookie recipe can form the base for a healthy version of an oreo, mint slice or you can even use it to make tiny teddies (you’ll just need to source a tiny teddy cookie cutter). It is a great, additive-free option for kids that are accustomed to a sweet treat in their lunch box and it’s very quick and simple to make. It can also be frozen in an airtight container and popped straight into the lunch box. These make great party treats too.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

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4.91 from 10 votes

Healthy Chocolate cookie recipe (aka Oreos, Mint Slice or Tiny Teddies)

These chocolate biscuits are easy to make and delicious. Check out the variations for oreos and mint slice.

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: Snack

Servings: Biscuits

Ingredients

120 g wholemeal spelt flour (1 cup) see gluten-free below
30 g cacao (¼ cup) unsweetened Dutch process or raw
¼ tsp bicarbonate of soda
Pinch sea salt
1 tsp vanilla -powder, extract or essence
50 g coconut oil (¼ cup) or macadamia nut oil
30 ml milk (2 tablespoons) of your choice
85 g rice malt syrup or maple syrup (¼ cup) the maple syrup will produce a sweeter cookie

Instructions

Preheat your oven to 150℃/300°F (fan forced).
In a mixing bowl, combine the flour, cacao powder, bicarbonate of soda and salt.
In a blender or food processor, mix the vanilla, oil, milk and syrup until well combined. Thermomix 30 sec, speed 4.
Add the wet to the dry ingredients and mix together until dough forms. Thermomix 30 sec, speed 4 or until combined.
Roll into a ball, wrap in cling wrap or baking paper and refrigerate for 30-60 minutes.
Place the dough between two pieces of baking paper and roll to approximately 2-3 millimetres thick. Cut rounds with a cookie cutter, place on a lined or greased baking tray and bake for 10 minutes.
Leave on the tray until completely cooled and add a filling or eat as they are. Either way, they are really good!

Store

Store in an airtight container in the fridge or freezer.

Notes

Gluten or grain-free

Substitute your preferred gluten or grain-free flour (I love the Wholefood Collective GF flour mixes).

Dairy-free

Choose a non-dairy milk. I love coconut milk.

Vegan

Choose rice malt or maple syrup as your sweetener. Choose a non-dairy milk.

Low-fructose

Use rice malt syrup as your sweetener.

Nut-free

Choose coconut oil as your fat (you can also replace with melted butter if you prefer).

Cacao-free

You can su the cacao with carob powder.

Make a cream centre:

Cream centre (aka Oreo)

Mix ¼ cup of creamed coconut* (also called coconut butter) - warmed to make it easier to mix, with 1 teaspoon of vanilla essence, 2 tablespoons of the milk of your choice and 2 tablespoons of rice malt syrup or maple syrup until well combined to a creamy paste. A food processor or a bit of muscle is required to combine it.

* Creamed coconut (also called coconut butter) is NOT the same as coconut cream. It is a thick paste (like a nut butter) and can be found in HERE. If you have a Thermomix you can make your own by milling desiccated coconut until a creamy butter is formed (much like making nut butter from nuts).

Minty (aka Mint slice)

Add 1 teaspoon of mint essence to the cream centre recipe for a delicious mint centre.

To fill...

To begin with, make sure your cookies are cold (or even frozen). Place ½ teaspoon of cream to a cookie and push down another to squash the cream across the base. Store in the fridge or freezer.

Is this a recipe you'll try? Love to receive your comments or you can rate this recipe below.

Healthy Hot Cross Buffins

March 26, 2014 | Baked Sweets, Breakfast, Healthy Lunchbox, Holidays & Entertaining

With Easter approaching, this is my recipe for a Healthy Hot Cross Buffins (a cross between a bun and a muffin according to my creative recipe tester). I have purposely chosen to move away from traditional yeast leaven buns and create a buffin for two reasons.

Firstly, I have found that yeast burdens the gut of lots of people. Many wheat or gluten intolerant patients I have consulted with over the years have discovered that it actually isn’t the grain so much, as it’s the yeast that adversely affects their gut. I consider myself to have a cast iron gut, but yeast does not make me feel good at all. That is why I always choose a sourdough bread if I’m going to eat it and why these are yeast free.

Secondly, I personally just don’t have the time or motivation to wait for my dough to prove. I like a throw it all in approach and that’s what I’ve done here.

A note…whilst I think these taste on the mark, these aren’t and never will be the soft doughy, shelf life of many weeks style of hot cross bun gracing our supermarket and bakery shelves in the months leading up to Easter. They are best eaten out of the oven or toasted.

Healthy Hot Cross Buffins

It really is a struggle not only to find a ‘healthy,’ whole food only hot cross bun but one that isn’t actually damaging to you and especially your kids health. Even ‘fresh’ bakery buns have a long list of ingredients (I counted 29 in a ‘traditional’ supermarket baked bun). Common ingredients include dangerous vegetable oils, excessive amounts of sugar (almost 4 teaspoons per bun), and a cocktail of additives and preservatives. To make matters worse, ALL supermarket brands contain Palm Oil (why you need to avoid Palm Oil here).

If you value your families health, please don’t buy these buns. I have made it as easy as possible for you to make your own with ‘real’ ingredients that your body can identify and thrive with.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

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5 from 21 votes

Hot Cross Buffins

Because I'm too lazy to wait for buns to prove (plus yeast makes me feel awful) I made these 'buffins' - a cross between a bun and a muffin for Easter. They are SO much nicer than any bun I think and a whole lot healthier too.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Servings: buffins

Ingredients

200 g wholemeal spelt flour (1½ cups) or if you'd prefer, white spelt will give a more commercial result
125 ml milk (½ cup)
85 g rice malt syrup, honey or maple syrup (¼ cup)
60 g butter, ghee or macadamia oil (¼ cup) melted
1 free-range or organic egg/s
1 tsp baking powder
¼ tsp bicarbonate of soda
1 tsp lemon juice or vinegar
1 tsp ground cinnamon
1 tsp mixed spice
½ tsp vanilla -powder, extract or essence
80 g currants (½ cup) or sultanas or raisins (or a mixture) preferably preservative and vegetable oil free

For the glaze (optional)

½ tsp ground cinnamon
1 tbsp rice malt syrup, honey or maple syrup
1 tsp water

Pastry crosses (also optional)

2 tbsp wholemeal spelt flour
Water

Apple crosses (recommended)

1 apple/s -julienne (personally, I’m too lazy for crosses as they don’t improve the flavour at all). My recipe testers mum suggested cutting strips of apple for the crosses which I absolutely love and it tastes better too. Your call!

Instructions

Preheat your oven to 160℃/320℉ (fan-forced).
Place your flour in a big bowl and make a well in the middle.
In a blender or food processor, mix your milk, sweetener, butter, egg, baking powder, bicarbonate of soda, acid, cinnamon, mixed spice and vanilla for about a minute until well combined and a little frothy (Thermomix melt your butter, 1 minute, temp 80, speed 4, then add the milk, sweetener, egg, rising agents, spices and mix 1 min, speed 5).
Gently mix in your dried fruit (Thermomix reverse blade, 10 seconds, speed 2).
Add this to the flour and fold through gently until just combined. Don’t over mix it.
For the crosses, mix 2 tablespoons of flour with enough water to form a dough. Roll it into little sausages to lay over the buns in a cross. This is a great job for the kids.
Alternatively, julienne apple to make quick, easy, delicious crosses.
Spoon into the muffin cases and place your cross.
For the glaze, mix all ingredients together.
Bake for 15 minutes or until cooked through (firm to touch in the middle). Brush over the glaze whilst hot.
Enjoy hot out of the oven or to reheat, toasted in a sandwich press.

Store

Can be frozen in an airtight bag or container.

Notes

Gluten and grain-free

Substitute the flour with 130 grams of buckwheat (or sprouted buckwheat) flour and 70 grams of almond meal. They may need an additional 5-10 minutes in the oven too.

Dairy-free

Substitute the butter with melted ghee or macadamia nut oil. Replace the milk with an unsweetened nut milk or coconut milk (I have only recipe tested the coconut milk and macadamia nut oil at this stage).

Low-fructose

Choose rice malt syrup as your sweetener and omit the dried fruit or replace with cacao nibs.

Chocolate hot cross buns

Add 1 tablespoon of cacao powder to the wet mix and replace the dried fruit with approximately 50g of cacao nibs. If you tolerate fructose, you might like to replace the fruit with chocolate chips.

Would love your feedback so please post a comment below (or even better rate this recipe).

"They are just wonderful. The apple cross worked fabulously! I was only reading the ingredients of the supermarket ones the other day and was overwhelmed by all the nasty stuff in them!" Sally

You can shop for heavily discounted, top quality ingredients to make this recipe - take a look at this fabulous product bundle with everything you need, delivered to your door so you can start cooking now! Click THIS LINK, it's that simple.

Cacao Rough

November 27, 2013 | After School Snacks, No-bake Sweets

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.

Health benefits

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.

Raw Chocolate slice - This raw vegan chocolate slice recipe is also dairy, gluten and fructose free and so simple to make. You won't find a more delicious sweet treat.

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4.97 from 26 votes

Cacao Rough

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.

Prep Time5 mins

Chill30 mins

Course: Snack

Servings: squares

Ingredients

100 g almond meal (1 heaped cup)
30 g cacao (¼ cup) unsweetened Dutch process or raw
85 g rice malt syrup, honey or maple syrup (¼ cup)
50 g shredded coconut (1 cup)
100 g coconut oil (½ cup)
20 g chia seeds (¼ cup) optional
1 tbsp vanilla -powder, extract or essence

Optional extras

1 tbsp cacao nibs - add a nice crunch
Pinch sea salt -optional but I quite like a sweet and salty taste

Instructions

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 freezer to set for 10-15 minutes.
Once set, remove from the tin and chop into little squares.

Store

Store in an airtight container in the fridge or freezer.

Notes

Peppermint slice

Add a few drops of peppermint essence for a delicious mint chocolate flavour.

Hazelnut

Use hazelnut meal for a chocolate hazelnut slice.

Add crunch

Mix in 1/4 cup of Buckinis (activated buckwheat groats).

Low-fructose

Choose rice malt syrup as your sweetener.

Nut-free

Replace the almond meal with toasted and ground sunflower seeds.

Vegan

Choose rice malt or maple syrup as your sweetener.

Cacao-free

Replace the cacao with carob powder.

Tip

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)!