Raw Chocolate Orange Slice

My whole family simply devours this slice and we sometimes have a debate as to whether we add orange or peppermint oil to the batch I make. This is one of the best tasting raw plant based gluten free slice in the world. The base has a biscuit crunch to it and the use of coconut oil and butter in the recipe helps it to set.

The use of the essential oils bring a new edge to goodness of this treat too. Orange oil has many benefits to improve our health, including -inflammatory, antidepressant, antiseptic and aphrodisiac. Peppermint oil is used to help with digestive issues including irritable bowel syndrome, colic, cramps and heart burn. It also has antimicrobial and antiviral properties and also helps with inflammation internally and externally. I choose to use Young Living essential oils for my recipes.

Ingredients

Biscuit Base:

1/2 cup roughly processed Buckwheat flour*

1/4 cup + 2 tablespoons cacao powder

1 cup almonds 0r nuts of your choice

18 medjool dates, pitted

1 tablespoon coconut oil

1/2 teaspoon salt

 

Mint cream:

1 heaped cup of cashews, soaked overnight

1/2 cup coconut oil

1/2 cup maple syrup or rice malt syrup

1/4 cup coconut butter

10 drops of orange/peppermint essential oil (Young Living Oils)

1 teaspoon vanilla paste

2 pinches salt

 

Chocolate spread:

3/4 cup cashews, soaked overnight

1/2 cup coconut oil

1/2 cup cocao powder

!/4 cup maple syrup/rice malt syrup

1/2 teaspoon vanilla paste

Method

Biscuit base:

  • Blitz the almonds, buckwheat flour, salt and cacao in the food processor till nuts have nicely crumbled
  • Add the coconut oil, then the medjool dates, one by one
  • You should end up with texture that will hold together nicely when pressed together
  • Line a 9 inch square baking tin with baking paper
  • Press the mix evenly into the bottom of the tin
  • Place in the freezer to set

Mint cream:

  • Blend all ingredients together until nice and creamy
  • Spread the cream evenly over the biscuit layer and place back in the freezer to set

Chocolate spread:

  • Blend everything till nice and creamy being careful not to split the mixture by over blending
  • spread over the top of the cream layer, only when the cream layer has set
  • Place back into freezer to set
  • cut into squares and keep in the fridge

* You can buy buckwheat flour or you could simply blend buckwheat seeds in a blender.  If you don't over blend you will have a few chunks which will give the base a nice biscuit flavour.