Layered Raw Chocolate Squares [Recipe]

Ingredients

Base

• 10 (1 cup) Medjool dates, pitted
• 1 cup (170g) activated buckwheat kernels (organic Buckinis)
• 1 cup (110g) pecans
• 1/3 cup (28g) cacao raw powder
• A generous pinch of fine sea salt
• 1/4 cup (60g) coconut oil, melted

Chocolate mousse layer

• 100g cacao butter (I use buttons as they’re easier to melt)
• 1/3 cup (28g) cacao raw powder
• Pinch of fine sea salt
• 1/4 cup (60g) coconut oil
• 1/2 cup (125ml) coconut cream
• 1/4 cup (60ml) maple syrup (100%)
• 2 tsp vanilla extract (organic)

Chocolate topping

• 100g of 80% dark chocolate, broken into pieces
• 1 Tbsp solid coconut oil
• 1 tsp maple syrup (100%)
• 3/4 tsp vanilla extract (organic)

Directions

Line the base and sides of a 27 x 17cm slice/bar tin with baking paper.

Base

Add the dates to a food processor and blend for 10 seconds to chop 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 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.

Chocolate 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.

Chocolate topping

Add the chopped chocolate with the coconut oil to a small saucepan 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 5×4 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, or It can also be served frozen in summer. It can be stored in the fridge for up to 1 week and frozen for up to 6 months.

Article supplied with thanks to The JOYful Table.

About the author: Susan is the author of The JOYful Table cookbook containing gluten- and grain-free, and Paleo-inspired recipes for good health and wellbeing.

Feature image: Supplied