Raw Jaffa Slice

This heavenly jaffa slice consists of three layers of gluten, dairy and refined sugar-free yumminess! The base is a choc orange crust made with cashew nuts and raw cacao, the middle layer is a lush creamy smooth orange and chocolate cream and the top layer is a rich chocolate frosting.

 I was inspired to make this because one of the girls at my office made me a raw orange & chocolate tart and it was delicious. I was reminded how much I love orange & chocolate combonations. I bought the most gorgeous blood oranges from the farmers markets which were perfect it this recipe but you can use any orange variety that you have on hand.

I am not a huge fan of orange flavours in sweet treats when the orange has a bitter taste, but I love it when it is soft and subtle, which is exactly how it is in this slice.

This slice needs to be refrigerated until it is served especially if you live in a warmer climate. It may seem like there are loads of ingredients but each layer is easy to make, it is just a matter of putting it all together.

I have called this slice ‘raw’ however for the chocolate topping I do cook the dried dates to soften them up. If you want to make this truly raw then replace the dried dates in the topping for medjool dates and don’t cook them just skip straight to putting them in a food processor. I prefer using dried dates in these types of dessert to keep the cost realistic as I find medjool dates super expensive.

This dessert comes with all important kids and husband tick of approval! I hope your family loves this as much as mine did.

Raw Jaffa Slice

 

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Prep time

30 mins

Total time

30 mins

 

Author: Caralee - Real Food Pledge

Serves: 20

Ingredients

• Base
• 1 cup raw cashew nuts
• 1 cup dried dates
• 1 cup desiccated coconut
• 2 tablespoons raw cacao
• Zest of one orange, grated
• ½ teaspoon vanilla extract
• 1 tablespoon coconut oil
• Filling
• 1 cup raw cashew nuts
• ½ cup fresh orange juice
• 6 tablespoons coconut oil, melted
• 4 tablespoons honey
• 2 tablespoons raw cacao powder
• Zest of one orange
• Topping
• 1 cup dried dates
• 2 cups water
• 2 tablespoons raw cacao powder
• 3 tablespoons coconut oil, melted
• ½ teaspoon vanilla extract
• ½ teaspoon cinnamon
• Sprinkle of salt
• Zest half orange, grated
• Orange zest to garnish

Instructions

1. TO MAKE THE BASE place the raw cashews and dried dates into a blender or food processor and blitz until they are finely ground down.
2. Add the desiccated coconut, cacao powder and orange zest, whizz until all the ingredients are combined.
3. Finally add the wet ingredients, the vanilla extract and coconut oil. Combine.
4. Line a slice tin with baking paper and press the base mixture into the bottom of the slice tin. Place in the fridge to set while you make the other layers.
5. TO MAKE THE FILLING soak the raw cashew nuts in water for 3 hours to soften. Drain and rinse the cashews with clean water.
6. Place the swollen cashew nuts into a blender or food processor and blitz for a couple of minutes.
7. Add the orange juice, melted coconut oil and honey and whizz until all of the ingredients are combined and very smooth. You may need to scrape the sides down several times.
8. Add the orange zest and cacao powder, process for a final time, combining all the ingredients.
9. Pour the orange choc cream onto the base and smooth over. Place back in the fridge.
10. TO MAKE THE TOPPING place the dried dates and 2 cups of water in a saucepan and simmer over a medium heat for 10 minutes.
11. Drain the water from the dates and place the dates in a blender or food processor. Whizz until very smooth.
12. Add the cacao powder, coconut oil, vanilla extract, cinnamon and orange zest. Continue to process until the chocolate topping is very smooth.
13. Once the topping is cool, pour on top of the slice and smooth over. Decorate the top with orange zest and place back in the fridge to set for 1 hour.
14. Once set cut into 20 squares and serve.

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