Raw, Vegan Chocolate Orange Slice

Happy Weekend !

If you follow me on Instagram, you may have seen my Story where I swore off sugar for the week. This is because, little by little, I feel like my sugar intake has increased to the point where I’m somewhat addicted to it. I think my recent holiday is largely to blame for this. In Japan I wanted to sample everything there was to eat (I think I ate Japan’s entire supply of Mochi) and in Australian I indulged in everything I miss when I’m here in France.

I now find myself craving sweets in the afternoon, which is not normal for me, and I’m not too happy about it. I figure I’ll kick this habit cold-turkey. Until I start to feel back to my normal self, I’ll be avoiding refined sugar. I don’t want to be too extreme and avoid all sugar, so fruits and natural sugars like coconut sugar and organic pure maple syrup will still be allowed. My poor husband won’t be able to handle my mood swings if I cut out everything.

If you’re also looking at reducing your refined sugar intake, you’ll love today’s Raw, Vegan Chocolate Orange Slice recipe. It’s raw, which means the ingredients haven’t lost any nutrients during heating, it’s vegan, and it contains no refined sugar. To keep it a little sweet (it is a dessert after all) I’ve used maple syrup. Being 100% natural and containing minerals and antioxidants, maple syrup is a much healthier option to refined sugar.  

Print Recipe

Raw, Vegan Chocolate Orange Slice

Prep Time30 minutes mins

Total Time30 minutes mins

Servings: 8

Ingredients

For the Base

• 75 g of raw almonds
• 75 g of raw macadamias
• 2 tbsp of grated coconut
• 2 tbsp of raw cacao powder
• 4 tbsp of maple syrup
• 10 pitted dates

For the filling

• 300 g of raw cashews
• 100 ml of maple syrup
• 100 ml of melted coconut oil
• 40 g of raw cacao powder
• the zests and juice of 3 oranges

For the ganache

• 50 g of raw cacao powder
• 100 ml of maple syrup
• 50 ml of melted coconut oil
• sliced dried orange to decorate optional

Instructions

For the Base

• Line a dish roughly 20cm by 20cm with baking paper.
• Place all ingredients into a food processor and blend until combined. The mixture should be slightly sticky. If you find it too dry, add a little more maple syrup.
• Pour le mixture into the bottom of the prepared dish and use a spoon to press it down to form the base.

For the filling

• Place the cashew nuts in a bowl and cover with water for several hours, or if you don’t have much time, use boiling water and soak them for 15minutes.
• Drain the cashews and place them in a food processor with the remaining ingredients. Blend until smooth and pour over the base. Use a spatula to smooth the top and place in the freezer for 15 minutes or until it’s firm.

For the ganache

• Blend all ingredients together until smooth. Pour over the filling and smooth with a spatula. Place in the freezer for 30minutes.
• Slice into rectangles or squares and decorate with dried orange slices. Store in the fridge and eat nice and cold.

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