Contributing Monkie Russell James
Published on February 6, 2009
I was inspired to create a raw version of this after seeing something similar ‘cooked’ in a cafe one rainy afternoon. The mix of chocolate and orange is a classic and can really hit the spot when you’re looking to spoil yourself or your guests.
For the Crust:
¾ Cup Carob Powder
1 Cup Almonds
½ Cup Dates
4 TB Coconut Butter
2 Tsp. Vanilla Extract
2 Tsp. Cinnamon
¼ Tsp. Sea Salt
Step 1 First process nuts, cinnamon, salt and carob powder into small crumbs.
Step 2 Add dates, coco butter and vanilla extract and process again.
Step 3 Press into the bottom of 9” square pan and place in fridge whilst working on filling.
Note: Before making this chocolate you should place the grated cacao butter in the dehydrator to melt. Alternatively you can melt it in a bowl over another bowl of hot water.
For the Marbling:
1 Cup Cashews
1 TB Agave
1/4 Cup Coconut Butter
5 TB Melted Cacao Butter (Cocoa Butter)
1/2 Cup Water
Mix all ingredients in a high power blender until completely smooth.
For the Filling:
2 Cups Cashews
1 Cup Agave
1 Cup Orange Juice
1 TB Orange Zest
2 Cups Cacao Powder (Cocoa Powder)
1 1/2 Cups Grated Cacao Butter (Cocoa Butter)
2 TB Vanilla Extract
1 Cup Agave Nectar
Step 1 Mix the cashews, orange juice, orange zest, vanilla, and agave nectar in a vita-mix until smooth.
Step 2 Add cacao butter and cacao powder, and blend again.
Step 3 Pour chocolate mixture onto base and use a spatula to achieve a level surface.
Step 4 Drizzle the marbling mixture over the top in lines using a plastic bottle or a spoon. Drag a toothpick across the top to create the marble effect.