Chocolate, Coconut and Coffee Raw Slice
Ingredients
Base
1 cup of rolled oats
1 cup of desiccated coconut
1 cup of dates (soaked overnight or for 10 minutes in boiling water)
1/2 cup of buckwheat groats
1 tsp vanilla extract
Filling
1 cup of cashews (soaked overnight or for 30 minutes in boiling water)
1/2 cup of dates (soaked overnight or for 10 minutes in boiling water)
1/2 cup Cathedral Cove Naturals Chocolate Coconut Yoghurt
4 tbsp espresso or strong coffee
2 tbsp maple syrup
2 tbsp coconut oil
1 tsp vanilla extract
Topping
100g dark chocolate
1 Tbsp coconut oil
Method
Line the base of a loaf tin with baking paper and grease the edges with a little coconut oil.
To make the base add all the ingredients into a food processor and blend until everything is combined, the mixture should be able to come together easily. Add the mixture to the loaf tin press down firmly, and place in the freezer to set.
While this layer is in the freezer you can make the chocolate, coffee, coconut filling. Place the cashews, dates, chocolate coconut yoghurt, espresso, maple syrup, coconut oil and vanilla extract into a high-speed blender and blend until smooth and creamy.
Pour the filling over the base and allow to set in the freezer overnight or for at least 4 hours.
Once this layer has set, melt the dark chocolate with a tablespoon of coconut oil and pour this over the slice. Pop back in the freezer for another couple of hours to set.
Make sure you take it out of the freezer for an hour or so before you serve it.