Eat Well

Desserts For Two

Raw Coffee Slice

Recipe / Georgia Harding

I think chocolate and coffee are a match made in heaven. This nourishing slice is a guilt-free piece of heaven and a must to share with a coffee-loving significant other.

Makes: 12 slices

Base

200g hazelnut meal
¼ cup sweetener such as rice-malt syrup, honey or maple syrup
1 tbsp cacao powder

Filling

350g cashew nuts (soaked for minimum 2–3 hours)
¼ cup sweetener (rice-malt syrup, honey or maple syrup)
1/3 cup coconut oil
50–70mL espresso coffee, cooled (approx. 2 shots)

Raw Chocolate*

½ cup melted coconut oil
4 tbsp sweetener (rice-malt syrup, honey or maple syrup)
4 tbsp cacao powder
* Alternatively, you can use 150g dark chocolate, broken into pieces

In food processor or blender, add hazelnut meal, sweetener and cacao and mix until fully combined.

Press into 20cm × 30cm slice tin (lined with baking sheet) and place in freezer while you make filling.

Drain liquid from cashews and rinse well. Process cashews in food processor. Add remaining filling ingredients and mix on high speed until smooth and creamy. You may need to scrape the sides of processor a few times. Spread filling over base and return to freezer to set (about 20 mins).

Either melt dark chocolate in bowl over pot of hot water or make raw chocolate by mixing all ingredients together.

Once filling is set, pour over melted chocolate and set in freezer (approx. 5 mins).

Cut into squares with large, sharp knife run under boiling water.

Store in freezer until

You're reading a preview, sign up to read more.

More from Eat Well

Eat Well12 min readFood & Wine
Family Pies
Clive of India curry powder is one of my favourite curry powders when it comes to making pies. When the spices combine with the puff pastry, it’s incredibly moreish. I also love this curry mixture without pastry, in a bowl with brown basmati rice. M
Eat Well13 min read
Dutch Style
A traditional Dutch apple tart, or appeltaart as they say in Holland, is absolutely delicious and surprisingly easy to make. The pastry is thicker than any other pastry shell, which means the finished tart is crunchy on the outside but soft and cake-
Eat Well2 min readFood & Wine
From the Editor
Humans love a list. I say that with some confidence and if you care to dispute the issue I refer you to the splatter of “listicles” that dominates everything from the internet to newspapers and magazines. Aside from being a bitter pill for lovers of