Raw Jaffa Vegan Choc Slice Recipe

Posted by Melissa Mitchell on

Raw Jaffa Vegan Choc Slice Recipe

 

This is to die for! Here’s how you make it!

(Don’t forget, doTERRA Essential Oils are food-grade, so please be careful with the Essential Oil you are using, and make sure it is food grade)

 

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Base
1/2 cup buckwheat (you can use buckinis or buckwheat kernels if you like). Buckwheat is a protein-packed seed that is gluten-free. It has a rich nutty flavour.
1/2 cup dates (soaked in boiling water for 5 mins and strained well)
1/2 cup raw almonds
2 tbs melted coconut oil
Pinch of sea salt
1/2 tsp vanilla bean paste

Mousse
2 ripe avocados, skin and stone removed
60 g (2 oz / 1/2 cup) raw cacao
125 ml (4 fl oz / ½ cup) organic maple syrup
125 ml (4 fl oz / 1/2 cup) coconut cream
60 ml (2 fl oz / ¼ cup) cold-pressed coconut oil
1 teaspoon vanilla bean extract
pinch of sea salt
12 drops of doTERRA Wild Orange Essential Oil

Base
Pulse almonds and buckinis in your food processor until they’re in rough chunks and remove.

Process dates and melted coconut oil in your food processor until fairly smooth and then add almonds back in along with vanilla bean paste and sea salt. Pulse until combined.

Press into your rectangle container (roughly the same size as a take-out container), lined with baking paper.


Even out and pop in the freezer while you make the mousse.

Mousse
Process avocado, coconut oil and coconut cream along with vanilla, Wild Orange Essential Oil.

Add raw cacao powder and salt and process until smooth.

Spread over the base and refrigerate until set. (roughly 3 hours). Other doTERRA Essential Oils that could be used: Spearmint, Peppermint or Ginger.

 

 

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Love Melissa Health & Wealth 

 


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