All recipes / Raw Mocha Slice
Raw Mocha Slice
This guilt-free choc-coffee slice is the dessert you've been dreaming of.
Jax Raynor is a Sydney based American that divides her time between her modeling career, and lifestyle blog Model Turned Cook. Growing up with both parents as chefs, Jax was constantly surrounded by amazing food which created a love for cooking from a young age. She writes, tests and shoots all of her own recipes and content, whether it be her new favorite breakfast recipe or newest restaurant haunt. Coming from the small island of Nantucket, to the biggest island of them all, Australia, Jax is happiest close to the ocean, going to local markets and spending time with friends and family.
Guilt-free dessert? Yes, please! Aussie-based American foodie, Jax Raynor, created a vegan slice with our Cocoa Noir for a smooth choc-coffee finish that we'll be nibbling on all day.
Ingredients
For Crust
1 ½ cups raw almonds
1 ½ cups pitted dates
2 tbsp coconut oil
Pinch of salt
For Mocha Cream
1 ½ cups Califia’s Mocha Noir Cold Brew Coffee
2 cups nuts of your choice
¼ cup maple syrup
½ cup coconut oil
2 tsp salt
For Chocolate
2/3 cup coconut oil, room temperature
¼ cup coco powder
1 tbsp maple syrup
¼ cup cacao nibs
Directions
01
Cover 2 cups of nuts of your choice with 1 ½ cups Cocoa Noir
02
Leave in the fridge to soak for at least 5 hours or overnight
03
After the nuts have soaked you can begin your crust
04
Line a 5x10x3” baking pan with baking paper
05
Add your raw almonds into a food processor or blender + blitz until coarsely ground
06
Add in your dates, coconut oil and salt
07
Blitz until fully combined + the mixture can be easily stuck together with your fingers
08
Pour base out into your prepared pan, press firmly + evenly over the bottom
09
Freeze until your mocha cream is ready
10
To make your mocha cream add your soaked nuts + Cocoa Noir they have been soaking in, into a food processor or blender
11
Blend until smooth then add in your honey, coconut oil + salt
12
Blend until light + creamy
13
Pour mocha cream over the base layer and smooth evenly with the back of a spoon
14
Place back in the freezer to set for at least 1 hour
15
Once your mocha cream layer has set you can make your chocolate layer
16
Simply mix the coconut oil, cocoa powder + honey in a bowl until smooth
17
Pour over the mocha layer + sprinkle with cacao nibs before the chocolate hardens
18
Return to the freezer for 10 minutes
19
Allow to sit at room temperature for 10 minutes before slicing
20
Store in the freezer
