
Raw Mocha Slice 10 Squares Prep: 10 minutes Cook: Zero (cos it's raw :P) Cane Sugar Free Dairy Free Gluten Free Vegan Vegetarian So many raw slices contain dates, which we don’t have an issue with. However, sometimes it’s nice to not use dates. This slice contains no dates and is made from nourishing and wholesome ingredients. It is super simple and will last in the fridge/freezer for ages. Made with Organic Rice Syrup Brown Rice Ingredients 1 cup cashews 1/2 cup pecans/almonds 3 tbsp cacao powder 1-2 tsp instant coffee or a shot of espresso 1/4 cup Pureharvest Organic Rice Syrup 50 g vegan dark chocolate Instructions In a food processor blend the cashews and almonds together for about 2-5 minutes or until they form a fine crumb. Add the cacao powder and instant coffee/espresso shot. Blitz a few times to make sure everything is evenly mixed together. Add the rice malt syrup and blend until the mixture starts to come together. Spoon the mixture out onto a lined backing tray and press down firmly with a spoon or the base of a cup. Place in the fridge to set, then cut into squares. Melt the dark chocolate and drizzle over the slices. Place back in the fridge for the chocolate to set firm. Store in the fridge in an airtight container and enjoy when you're looking for a little pick me up . Share this recipe Print recipe

Raw Mocha Slice

10 Squares
Prep: 10 minutes
Cook: Zero (cos it's raw :P)

So many raw slices contain dates, which we don’t have an issue with. However, sometimes it’s nice to not use dates. This slice contains no dates and is made from nourishing and wholesome ingredients. It is super simple and will last in the fridge/freezer for ages.

Made with: Organic Rice Syrup

Brown Rice

Ingredients

1 cup cashews
1/2 cup pecans/almonds
3 tbsp cacao powder
1-2 tsp instant coffee or a shot of espresso
1/4 cup Pureharvest Organic Rice Syrup
50 g vegan dark chocolate

Instructions

In a food processor blend the cashews and almonds together for about 2-5 minutes or until they form a fine crumb.
Add the cacao powder and instant coffee/espresso shot. Blitz a few times to make sure everything is evenly mixed together.
Add the rice malt syrup and blend until the mixture starts to come together.
Spoon the mixture out onto a lined backing tray and press down firmly with a spoon or the base of a cup.
Place in the fridge to set, then cut into squares.
Melt the dark chocolate and drizzle over the slices. Place back in the fridge for the chocolate to set firm. Store in the fridge in an airtight container and enjoy when you're looking for a little pick me up .