Oh my gosh. I don’t mean to brag, but this creation is out of this world! I don’t know about you, but often, raw desserts are way too rich for me. I wanted to create one that was refreshing and fruity while still tasting indulgent… think I hit the nail on the head!
The crunchy, slightly salty rich raw chocolate topping, a thick layer of creamy slightly tangy lemony coconut filling and then a chewy, crunchy chocolate base that tastes like brownie – the perfect combo.
A mouthful of all of these elements will have you drooling for more, I swear! The lemon is not at all overpowering, yet provides just the right amount of refreshing balance to the delicious chocolatey elements. Have I convinced you to make these yet?!
Another great reason thing about these: the recipe makes 12 large portions and it is stored in the freezer so they can last you ages (although I bet they won’t!).
I’m so happy to be able to share it with you all – enjoy! xx
INGREDIENTS FOR CHOCOLATE BASE
1 cup walnuts
1/3 cup raw buckwheat groats
7 large soft medjool dates, pitted
2 tbsp cacao powder
1 tbsp chia seeds
INGREDIENTS FOR LEMON COCONUT FILLING
1/3 cup almond meal
1 can light coconut cream
2 tbsp coconut oil, melted in the microwave
juice of 1 fresh lemon
1 cup desiccated coconut
INGREDIENTS FOR RAW CHOCOLATE TOPPING
1/4 cup maple syrup
1/4 cup coconut oil
2 tbsp cacao powder
pinch of pink himalayan sea salt
METHOD
- Place all of the ingredients for the chocolate base in the food processor. Pulse till it combined well and sticks together in clumps when compressed.
- Line a 15 x 25 cm baking tray with greaseproof paper, making sure it reaches up the sides of the tray. Pour in the chocolate base mixture and firmly compress it with the back of a spoon, making sure the whole layer is approximately even. Place in freezer while you make the filling.
- Clean/wipe the food processor and place all of the lemon coconut filling ingredients in. Process until smooth and creamy.
- Take the tray out of the freezer and pour the filling mixture over the top of the base. Put back in freezer and leave for at least 2 hours.
- Make the raw chocolate topping by melting the coconut oil in the microwave and pouring into small bowl or cup. Add the maple syrup, cacao powder and salt and stir really well with a small spoon. Make sure there are no lumps and all of the liquids are combined.
- Take the tray out of the freezer. Pour the chocolate sauce over the top of the filling. Work really quickly to gently spread the chocolate over the entire top as it hardens quickly.
- Make it pretty by sprinkling some fresh lemon rind on top and put back in the freezer for another 2-3 hours (or overnight) before cutting to a size that suits you.
- Store in the freezer and take out a serve when you’re feeling like a deliciously healthy treat. I put my slice in the microwave for 10-15 seconds to let it soften a little before eating!
