Today I share with you a recipe for a delicious, raw slice. Jaffa Slice. An old favourite marriage of flavours - orange & chocolate - forever a match made in heaven.
Raw slices can seem intimidating at first. Typically, the ingredients list is long and expensive, and it may require a few steps in the method. However, once you have made a raw slice recipe a couple of times I believe you get the hang of it. You will realise that it is far more straight-forward than baking - there are no ovens involved, and no wait-time aside from the time it takes to set in the fridge. Furthermore, one 20x20cm tin makes a large square; enough for many (maybe around 60-70? I always forget to count!) bite sized pieces, which can be kept in the fridge or freezer and eaten over a number of weeks. Or serve it at a party, like we did in the weekend - it is quite happy at room temperature for a couple of hours.
So I encourage you to give one a go! This Jaffa Slice recipe is similar to my Raw Caramel Slice, which has been exceedingly popular. Either slices would be perfect shared with friends and family over the Easter weekend.
I hope you all enjoy a relaxing Easter weekend. Let me know if you make this and tag Heartfelt kitchen in your creations, I'd love to see the recipe being shared!
Makes about 60 bite-sized pieces / GF, DF, GF, SF
For the base:
- 1+1/2C dessicated coconut
- 1C blanched ground almonds (firmly packed) - approx 140g
- 1T pure maple syrup (optional)
- 3T coconut oil, melted
- 1t ground cinnamon
- Pinch sea salt (optional but adds a nice salted caramel touch to the slice)
- 2T high quality, dark cocoa
- Zest and juice of 1 orange
For the middle layer:
- 1C dried dates (firmly packed)
- 3/4C blanched ground almonds (firmly packed)
- 1/2C coconut oil, melted
- 1T pure maple syrup (optional)
- 1/2C cocoa
- Juice of 1 orange
- Pinch of sea salt
For the chocolate topping:
- 1/3C coconut oil, melted
- 1/3C high quality, dark cocoa
- 2t pure maple syrup
1. Boil the kettle. Line a 20cm x 20cm slice pan with baking paper. Put dates in a bowl and cover with boiling water to soften. Set aside.
2. In a high powered blender, combine all base ingredients, stopping to scrape down the sides as necessary. When the mixture is smooth, scrape into prepared tin and squash into a flat, even layer with your hands. Make sure you push mixture into the corners.
3. Drain the dates in a sieve. Give the blender a quick wipe to remove any large bits of the base mixture, then blend all middle layer ingredients until smooth. Spread the middle layer mixture on top of the base with a spatular. Return to the freezer for at least 15 minutes, so that it sets.
5. In a small saucepan over a low heat, melt the coconut oil required for the chocolate topping. Turn off the heat, add the cocoa and the maple syrup, and whisk to form a smooth chocolate sauce. Pour the chocolate on top of the slice and tip the pan slightly to ensure even coverage. Return slice to the freezer for at least ten minutes to set.
6. When you wish to cut the slice, remove it from the freezer and allow to sit and defrost slightly. Then, flip the slice onto another piece of baking paper on top of a chopping board so that it is upside down. This will help you to cut the slice more easily! Then, get a large, sharp knife, a bowl of hot water, and a tea towel. Hold the blade of the knife in the hot water for a couple of seconds to warm it up, then dry with the tea towel and make a slice. Repeat as necessary. The chocolate will crack in places but this adds to the charm!
7. Store in an airtight container in the fridge. The slice will keep for one-two weeks in the fridge and a couple of months in the freezer. Serve chilled.