This amazing delicious raw chocolate slice has a crunchy base with a creamy chocolate mousse filling and is topped with chocolate. I've used organic activated buckwheat kernels (buckinis) with pecans to create a crunchy base. My chocolate mousse filling is creamy and has a smooth texture as I've using cacao butter and coconut cream. I finished off this decadent slice with a dark chocolate topping. You won't believe these Raw Layered Chocolate Squares are free from gluten, refined sugars, dairy, additives and are a healthy paleo and vegan treat. (If you haven't used buckwheat kernels before, click HERE).
* Please click on the green icon next to the ingredients listed below for extra details and helpful information.
Line the base and sides of a 27 x 17cm slice/bar tin with baking paper.
To Make the Base: Add the dates to a food processor and blend for 10 seconds to chopped the dates into small pieces. Then add the remaining base ingredients to the dates and blend for approximately 18 - 20 seconds. Your mixture will look crumbly but should stick together when squeezed between your fingers and the buckwheat kernels will be broken up but are still visible.
Transfer the mixture to the prepared tin and spread out evenly, then press down firmly creating a smooth surface. Place in the freezer to firm up while preparing the middle layer.
To Make the Mousse Layer: Add the cacao butter to a small saucepan and melt over a low-medium heat. Remove from the heat and whisk in the cacao powder and salt until there are no lumps. Add the coconut oil and whisk until melted and combined. Whisk in the coconut cream, maple syrup and vanilla then once you have a smooth consistency, remove the base from the freezer and pour the mousse/cream evenly over the base. Return to the freezer and allow to set. Once the mousse layer is chilled and firm but not necessarily frozen, make the chocolate topping.
The Chocolate Topping: Add the chopped chocolate to a small saucepan with the coconut oil and stir often over low heat until melted. Remove from the heat and stir in the maple syrup and vanilla. Pour immediately over the mousse and spread evenly with a spatula without delay before it sets. Place in the fridge until the chocolate topping is firm. Once the chocolate is set allow the slice to sit at room temperature for 5 minutes before cutting into 5x4 rows to prevent the chocolate from cracking as it's cut (use a large sharp knife).
Serve straight from the fridge, this slice will also stand up well at room temperature. It can also be served frozen in summer and can be stored in the fridge for up to 1 week and freezes for up to 6 months.
I use Medjool dates in my recipes, I like the flavour and softness of these dates. A bonus, there are no preservatives used with these dates. They blend easy when adding to recipes and give a slight caramel flavour.
Medjool dates are an excellent source of dietary fiber, rich in potassium, copper, manganese, magnesium and vitamin B6.
Buckinis are activated organic buckwheat kernels (also known as groats). Despite its name, buckwheat is not related to wheat and is thus gluten-free. The kernels are crunchy and have a slightly nutty flavour, buckwheat kernels are grain-free, gluten-free, plant-based and preservative-free. They add a lovely texture to raw slices and desserts. Buckwheat belongs to the grass family, it’s the fruit of a leafy plant and is packed with vitamins, antioxidants, and plant protein. Choose activated buckwheat kernels. Activation is the same as sprouting and soaking the seeds, it starts the sprouting process which removes the enzyme inhibitors making the nutrients in the kernels available for our body to absorb. Buckwheat is low GI and won't spike blood sugar levels.
Pecans are a rich source of dietary fibre, manganese, magnesium, phosphorus, zinc and thiamin. Nuts are a great protein snack. Eat them raw or activated and it's best to avoid store bought roasted nuts that have been cooked in canola, sunflower or similar vegetable oils.
Raw cacao powder and cocoa are made from the same source but are so different. Cacao powder is raw, unsweetened and in it's natural state, it has a stronger flavour and you would use less than cocoa powder. It is so good for you; high in dietary fibre, iron and is a good source of magnesium and antioxidants. Cocoa has been heated and processed, the high heat when processing kills all the minerals and vitamins.
Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.
Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.
Raw organic cacao butter is also known as chocolate butter. It is used to make chocolate, truffles and desserts. Raw cacao butter is made by cold pressing ground cacao to prevent the lost of vital nutrients and separates the thick and creamy butter from the fibrous powder. It sets firm and gives a rich chocolate flavour. Choose certified organic, cold-pressed and non-gmo, my favourite brands are Chefs Choice or Lovingearth. Cacao butter is high in antioxidants, healthy fats and is a good mood support.
Raw cacao powder and cocoa are made from the same source but are so different. Cacao powder is raw, unsweetened and in it's natural state, it has a stronger flavour and you would use less than cocoa powder. It is so good for you; high in dietary fibre, iron and is a good source of magnesium and antioxidants. Cocoa has been heated and processed, the high heat when processing kills all the minerals and vitamins.
Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.
Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.
I use this extensively throughout my recipes; from soups to dinners to desserts and cakes. I think it is the best dairy-free alternative. It gives so much flavour and creaminess to a wide variety of dishes. When purchasing in the can read your labels, even some organic brands contain gums and thickeners, choose full-fat not low-fat versions. I use Honest To Goodness organic cream 400ml and Ayam which isn't organic but has no additives or thickeners and is much creamier and thicker than other brands (that's why I love it), it comes in 400ml, 270ml and 140ml size cans.
Maple syrup is an earthy, sweet tasting amber liquid that is produced by boiling down the sap of maple trees. Use organic 100% maple syrup which is a natural food sweetener, not a flavoured maple syrup. Pure maple syrup contains a decent amount of some minerals, especially manganese and zinc, some traces of potassium and calcium but it does contain a whole bunch of sugar. I try to reduced the amount of sweetness in each recipe to the lowest possible without compromising taste. Feel free to adjust to your liking. I use maple syrup in place of raw honey when I don't want the strong honey flavour coming through in a recipe. I have paleo cookies and desserts in my cookbook made from whole food ingredients with natural sugars but please don’t overindulge. Use as a treat only for special occasions.
Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.
In some of my recipes I have used Paleo approved dark chocolate drops/chips, they are dairy, soy, and gluten-free (my favourite brands are, 'Absolute Organic' or 'Chef's Choice' certified organic 70% cacao, purchase online or from health food stores). I also used 70 - 85% organic dark chocolate blocks, they can be broken into pieces or melted for recipe. I also make my own chocolate from: cacao butter or coconut oil, raw cacao powder and sweetened with 100% maple syrup, pinch of sea salt and vanilla extract.
Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.
Maple syrup is an earthy, sweet tasting amber liquid that is produced by boiling down the sap of maple trees. Use organic 100% maple syrup which is a natural food sweetener, not a flavoured maple syrup. Pure maple syrup contains a decent amount of some minerals, especially manganese and zinc, some traces of potassium and calcium but it does contain a whole bunch of sugar. I try to reduced the amount of sweetness in each recipe to the lowest possible without compromising taste. Feel free to adjust to your liking. I use maple syrup in place of raw honey when I don't want the strong honey flavour coming through in a recipe. I have paleo cookies and desserts in my cookbook made from whole food ingredients with natural sugars but please don’t overindulge. Use as a treat only for special occasions.
Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.