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Raw Walnut Mocha Slice

September 20, 2013
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Walnut Mocha Slice

Walnut Mocha Slice

Spring is here and summer is coming! The Jacaranda is starting to stain the vista with its purple haze and I am starting to sneeze!

Here’s another dairy free raw slice to make that won’t burn up your kitchen. It is full of enzymatic goodness, protein and unadulterated good fats. I have used a little coffee here as chocolate and coffee go so well together. Normally, I try to stay clear of coffee as the caffeine keeps me awake – but then again, I’m meant to stay away from chocolate too!! I have made this with a strong decoction of dandelion tea and no one knew the difference! Ha! now I’ve blown it – (just as well most of the people I feed don’t read this blog) He he he!!

To give this a protein boost, I have also added some protein powder and chia seeds, you could use some quinoa flour or just more nuts if you don’t have any. This is a great snack for the mid afternoon slump and it’s not too sweet. Kept it in the fridge or freezer, it gives me a little burst of energy to get me through the end of my work day!

To make the base:

100g blanched almonds or macadamias
70g coconut
20g protein powder
1 tab psyllium husks
1 tab chia seeds
40g dates or dried figs
1 teas coconut nectar or rice syrup or maple syrup
pinch salt
 
Add all of the ingredients to the TM and grind on SP 8 for 5 – 10 seconds. It will become floury then come together as wet crumbs that press together in a ball when pressed. Add a tablespoon water if it’s too dry.
Press this mix into a square tin and put in the freezer while you make the topping.
 
130g almonds (or cashews)
pinch salt
20g raw cacao
1 teas coffee (finely ground or instant)
70g coconut oil
Vanilla to taste  
60g coconut nectar or rice syrup or maple syrup
60g coconut cream or almond milk
A handful of nuts (I used walnuts but macadamias would be good too)
 
Mill the nuts on SP 9 for 5 seconds. Add the rest of the ingredients and cook on 37°C for 5 minutes on SP 3.
You will have a smooth chocolatey mass, which you need to pour over the base. Freeze for at least 3 hours and cut with a hot knife. Store in the fridge or freezer.
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