By Frances

Don’t you just love it when you come across an inspired recipe in a most unlikely source? I was randomly looking through Look real estate freebie and Buffy-Ellen Gill of Be Good Organics had contributed this recipe for a raw goji chocolate slice.

Makes 16 slices

Crunchy base:

1 c caramelised buckinis

1 c goji berries

½ c raw cacao powder

¾ c melted coconut oil

1 Tbs coconut nectar (I used maple syrup)

Chewy topping:

½ c raw cashews

1/3 c raw cacao powder

8 medjool dates, pitted

¼ c melted coconut oil

·       Buffy-Ellen recommends Loving Earth caramelised buckinis. I made my own by sprouting then dehydrating raw buckwheat, and added couple more Tbs of sweetener.

·       If your goji berries are very hard you can soak briefly in hot water. Drain off the liquid and drink as a tea or use in a smoothie.

1.     Combine dry base ingreds in a bowl until mixed, then add coconut oil and sweetener until well combined. Pour into 20cm sq cake tin, press down firmly and set in freezer.

2.     Blend cashews in food processor until they become a fine powder. Addd the cacao until mixed, then one by one with the motor running add the dates.

3.     Make sure the ¼ c melted coconut oil is well cooled. Add to the processor until the mixture becomes one big gooey ball.

4.     Take the base out of the freezer and spread over the topping and freeze until set.

The slice will last a couple of weeks in the fridge or up to 2 months in the freezer. Defrost for a few mins before eating.

I'm entering this post into this month's We Should Cocoa chocolate challenge, hosted by I'd Much Rather Bake Than...