RecipesBaking And Sweets

Niki’s Raw Double Chocolate Slice Recipe

Recipe for vegan and raw but still decadent chocolate tart.

Dairy Free
Vegan
Vegetarian
Niki’s Raw Double Chocolate Slice Recipe
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Ingredients

For Coconut Crust
  • 1/4 cup raw coconut chips
  • 1/4 cup raw cashew nuts
  • 1/4 cup raw cacao nibs
  • 4 medjool dates
  • 2 tbsp coconut oil
  • 1 pinch sea salt
for the filling
  • 2 tbsp raw cacao powder
  • 1 tsp Steenbergs organic coffee extract
  • 80g melted dark chocolate
  • 3 tbsp maple syrup
  • 6 tbsp coconut oil
  • 1 pinch sea salt
For the decoration
  • small handful micro leaves, wildflowers and crushed nuts and dark chocolate chips.
  • Beetroot-coconut sauce for garnishing and adding sauciness

Who doesn’t love biting into a wild and foraged decadent chocolate tart and finding out that it’s vegan and raw?! Recipe from Niki Bakes: “It tastes sublime if I do say so myself…and so easy, perfect for a dinner party or for the weekend, no baking in sight either and everyone can enjoy it, happy days I say!”

Serves 6

Method

01
1. For the crust, blend all coconut crust ingredients until fine enough but with some texture, I love some crunch personally!
02
2. Brush your cake tin with coconut oil and spread the crust by pressing firmly. Refrigerate while you make the filling.
03
3. To make the filling, blend all the filling ingredients together and fill your mould. Keeps for 3 days in the fridge. Once you’re ready to serve, I like to slice mine up and stack one slice on top of another but this is optional of course! Garnish with microgreens, wildflowers and anything else you can forage!