The delicate flavours of desiccated coconut, strawberries and Goji berries makes these Raw Chocolate and Strawberry Crunch Bars the perfect summer slice. The Raw Chocolate and Strawberry Crunch Bars will keep frozen for up to 1 month. Thaw in the fridge for 3 hours before serving.
Raw Chocolate and Strawberry Crunch Bars Recipe
Serves 8
Ingredients:
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
Chocolate Base
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
Method:
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.
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.
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.
Smart Tip:
This bar will keep frozen for up to 1 month. Thaw in the fridge for 3 hours before serving.
