I love chocolate, I do and I came to the realization that because I do, let's face it I am going to be eating it a lot and for most likely the rest of my life! Soo I decided that on top of store bought chocolate delights I would like to have some chocolate recipes up my sleeve that had some nutritional benefits in them!
This slice was such a surprise hit with my kids and taste testers I really liked it but thought the unsweetened fruit layer would be too sour but everyone, especially my kids (who whenever I make it I find sneaking bits out of the fridge and leaving tell tale crumbs on the floor) love it!
Chocolate Raspberry Goji Slice
- 1/2 cup cacao butter ( I get mine from health food shops, maleny iga, Kunara (used to be known as The Natural Foodtsore on the Sunshine Coast) You can also buy it online.
- 1/4 cup cacao powder
- 1/4 cup dark coconut sugar (it should be nice and rich and brown not the processed white stuff, again health food stores, baking shops, good supermarkets)
- 1/4 cup rice malt syrup (I actually got mine from my local Coles but also from health food shops etc)
- 1 &1/2 cups dried, unsweetened raspberries. (You can do this yourself with a dehydrator or you will most likely need to go to a health food/bulk dried food and ingredient type shop for these, you could also use other dried unsweetened fruit of choice)
- 1/2 cup goji berries
- 1 cup coconut oil ( I use coconut essence )
- 3 & 1/2 cups desiccated coconut
- 1/2 cup rice malt syrup
- 1/2 to 3/4 cup almond milk
- pinch pink himalayan salt
- Grease a slice tray with a little coconut oil and line with baking paper.
- Place the raspberries and goji berries together in a bowl and cover with water, allow to sit and swell.
- In a large bowl combine the desiccated coconut, rice malt syrup, 1/2 cup of the milk. Mix together well. It should be a thick, sticky consistency. If it is too dry you can add a little more milk or rice malt syrup but you do not want it too runny.
- Press the desiccated coconut mixture firmly into the tray, pressing it down evenly.
- Chill in the fridge for at least 10 minutes.
- In a saucepan place the cacao butter and put it on it's lowest possible setting, let it very gently melt to a liquid. Do not leave.
- Remove melted cacao butter from heat and allow to cool slightly.
- Add in the rice malt syrup stir together.
- Add in pinch of himalyan salt and cacao, stir together.
- Lastly add in the coconut sugar and stir it all together well, it should be nice and still have a liquid consistency to be able to pour it on top of the slice and not come into a clump.
- Drain the berry mixture and spread them out evenly over the coconut layer in the tray.
- Pour the cacao chocolate mixture even over the top, use a spatula to ensure it is evenly covering the slice.
- Cover and place the slice in the fridge for at least 4 hours, best left overnight.
- Remove and slice up.
- Store in the fridge.
- For taking in lunchboxes place in a container on top of an ice brick to keep it from melting. It does not melt as fast as coconut oil chocolate but will still be effected by heat.
- Great for entertaining, after school treats and late night choccy foxes
- Cut into small pieces, as toddlers can take awhile sometimes to eat things this can get a little messy on a hot day so I would recommend some wipes handy ;)
- Toddlers really like the sweet with the sour fruit combo!