choc goji berry slice
I have a seriously sweet tooth and LOVE chocolate and these delicious slices of heaven always hit the spot. The raw cacao and coconut oil give it a decadent richness that you can enjoy without any guilt. I served it at a recent workshop and it was a hit. The slice is a combination of recipes from Be Good Organics and Voi Organics, plus my own additions. I don't like using too many dates, love adding extra nuts and the hint of salt really brings out the flavour of the chocolate. Enjoy!
The base of the recipe is much like a protein ball, but you don't need to get your hands messy making them into a ball. Winning! Plus no baking is required :) The topping ingredients could be used to make solid chocolate - it would just need to be stored in the fridge.
Makes 16 squares
Base Ingredients
Topping Ingredients
Let's put it all together...
They can be stored in the fridge for up to 2 weeks (although they never last that long). According to Buffy from Be Good Organics, you can place them in the freezer for 2 months. But I don't have that kind of self-control.
I would love your feedback. Did you make them? What did you think?
Makes 16 squares
Base Ingredients
- 1 cup of oat flour (or you can use buckwheat or amaranth)
- 2 cups roughly chopped nuts (I use cashews and walnuts)
- 2 cups shredded coconut
- 3/4 cup raw cocoa
- 1 1/2 cups goji berries (if firm, soak in water until soft and drain before using. Drink the remaining liquid or use is a smoothie/tea)
- 3/4 cup coconut oil
- 6 Medjool dates roughly chopped or blitzed in blender
Topping Ingredients
- 1 cup coconut oil
- 1/2 cup raw cocoa
- 2 tablespoons of rice malt syrup (optional)
- Generous pinch of salt (or more)
Let's put it all together...
- Mix all the dry ingredients in a bowl, then stir through the remaining ingredients until they are evenly distributed.
- Line a 20 x 28cm shallow container with baking paper and press the mixture firmly into the container. Taking care to spread into the corners.
- Cover the mixture and place in freezer whilst making the topping.
- If required, melt the coconut oil, once it's at room temperature gently whisk through the raw cocoa, rice malt syrup and salt. In all honestly, I added a few pinches of salt. It really brings out the sweet chocolaty flavour.
- Pour the mixture evenly over the base and place in the fridge or freezer if you're less patient :)
- Use the baking paper to remove the slice from the container and cut into squares.
- Sprinkle with extra salt or raw cocoa, put on the kettle, chill out and enjoy!
They can be stored in the fridge for up to 2 weeks (although they never last that long). According to Buffy from Be Good Organics, you can place them in the freezer for 2 months. But I don't have that kind of self-control.
I would love your feedback. Did you make them? What did you think?
