Make this weeks slice our vegan Raw Chocolate & Strawberry Crunch Bars Recipe. The delicate flavours of desiccated coconut, strawberries and Goji berries make it the perfect summer slice.
Raw Chocolate & Strawberry Crunch Bars Recipe
Serves 8
- 500g raw cashews, soaked in boiling water for 2 hours
- 2⁄3 cup desiccated coconut
- 220g firm coconut oil
- 1⁄3 cup maple syrup
- 2 tbsp orange juice
- 1 tsp grated orange zest
- 35g freeze-dried strawberries, plus extra, chopped, to sprinkle
- 500g fresh strawberries, hulled, chopped
- 200g raw dark chocolate
- 1 tbsp vegetable oil
- Cacao nibs, to sprinkle
- Goji berries, chopped, to sprinkle
- 1 cup raw almonds
- 50g hazelnuts
- 10 medjool dates, pitted
- 1⁄2 cup cacao powder
- 1⁄4 cup cacao nibs
- 1 tsp vanilla bean extract
- 1 tsp grated orange zest
Chocolate Base
How to make our Raw Chocolate & Strawberry Crunch Bars Recipe:
1. Grease and line a 20x30cm slice pan with baking paper, leaving a 5cm overhang. To make the chocolate base, place the almonds, hazelnuts, dates, cacao powder, cacao nibs, vanilla and orange zest in a food processor with 2 tablespoons of warm water and process for 4 minutes, or until smooth. Press into the base of the tin, smooth the surface. Refrigerate until needed.
2. For the strawberry filling, drain the cashews, then place in a clean food processor with the desiccated coconut, coconut oil, maple syrup, orange juice, orange zest and freeze-dried strawberries, and blend until smooth. Add the fresh strawberries and process until very smooth. Pour over the base, smooth the surface and freeze for 1 hour.
3. Melt the chocolate and vegetable oil together until smooth. Pour over the top of the slice, set aside for 5 minutes to set. Cut the slice into squares and sprinkle with cacao nibs, goji berries and extra freeze-dried strawberries. Store in the fridge for up to 1 week.
