Recipe: Raw Jaffa Slice



1 cup raw cashew nuts
1 cup dried dates
1 cup desiccated coconut
2 tablespoons raw cacao
Zest of one orange, grated
½ teaspoon vanilla extract
1 tablespoon coconut oil

1 cup raw cashew nuts
½ cup fresh orange juice
6 tablespoons coconut oil, melted
4 tablespoons honey
2 tablespoons raw cacao powder
Zest of one orange
1 cup dried dates
2 cups water
2 tablespoons raw cacao powder
3 tablespoons coconut oil, melted
½ teaspoon vanilla extract
½ teaspoon cinnamon
Sprinkle of salt
Zest half orange, grated
Orange zest to garnish


TO MAKE THE BASE place the raw cashews and dried dates into a blender or food processor and blitz until they are finely ground down. Add the desiccated coconut, cacao powder and orange zest, whizz until all the ingredients are combined. Finally add the wet ingredients, the vanilla extract and coconut oil. Combine. Line a slice tin with baking paper and press the base mixture into the bottom of the slice tin. Place in the fridge to set while you make the other layers.

TO MAKE THE FILLING soak the raw cashew nuts in water for 3 hours to soften. Drain and rinse the cashews with clean water. Place the swollen cashew nuts into a blender or food processor and blitz for a couple of minutes. Add the orange juice, melted coconut oil and honey and whizz until all of the ingredients are combined and very smooth. You may need to scrape the sides down several times. Add the orange zest and cacao powder, process for a final time, combining all the ingredients. Pour the orange choc cream onto the base and smooth over. Place back in the fridge.

TO MAKE THE TOPPING place the dried dates and 2 cups of water in a saucepan and simmer over a medium heat for 10 minutes. Drain the water from the dates and place the dates in a blender or food processor. Whizz until very smooth. Add the cacao powder, coconut oil, vanilla extract, cinnamon and orange zest. Continue to process until the chocolate topping is very smooth. Once the topping is cool, pour on top of the slice and smooth over. Decorate the top with orange zest and place back in the fridge to set for 1 hour. Once set cut into 20 squares and serve.

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.



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