A craving for cheese, bread, potatoes & the pitter-patter of tiny feet...
March 9, 2016
Raw Cashew, Buckwheat & Cacao Slice ~ gluten- and dairy-free
June 13, 2017
This recipe was inspired by the lovely Marcia Chang-Hong who kindly shared her recipe for Raw Snickers Slice with me. It’s super easy to make and takes no time at all. Like most baking these days, this slice was prepared while Isabella watched over me in her highchair so nothing can take too long as she quite quickly wants to return to trying to walk her way around the lounge! At almost 11 months this little one is growing up far too fast!
I used this most delicious Sprouted Buckwheat Cereal by Little Bird but if you don’t have buckwheat cereal you could replace it with puffed brown rice. However, the buckwheat is much more nutritious being a greater source of both protein and fibre but puffed rice would make a more economical slice.
It’s perfect for morning or afternoon tea or for when you just feel like something ‘chocolatey’. It provides a source of magnesium for optimal muscle and nerve function and strong teeth and bones as well as healthy fats for brain and heart health and a dose of antioxidants to provide support against free-radical damage. Whew! It really does pack quote a punch. I hope you and your favourite people enjoy it – I even got the tradesman tick of approval so it’s man-friendly too!
Raw Cashew, Buckwheat & Cacao Slice - makes about 18 pieces
400g dried pitted dates, soaked in recently boiled water for 15 minutes and then squeezed out thoroughly
Place the dates, cashew butter, vanilla, buckwheat and cashew nuts into a food processor and process until the mixture comes together and forms a thick paste. This will take a few minutes. Scoop the mixture into a brownie or loaf tin lined with baking paper and spread out evenly with slightly wet hands. Place in the fridge while you prepare the topping.
Place the coconut oil into a saucepan and very gently heat until melted (over a low heat). Next whisk in the raw cacao powder and pure maple syrup until smooth. Let cool slightly and then pour over the base mixture and spread out evenly.
Return to the fridge for at least an hour to set. You can scatter desiccated coconut over the topping once slightly set if you wish.
Once completely set in the fridge, cut into pieces and store in a covered container in the fridge.