How To Make A Raw Chocolate Avocado Slice

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How often do you gear yourself up to make a delicious and impressive raw dessert for friends, only to find you need to an expensive piece of equipment like a vitamix or thermomix to achieve the right consistency? 

This Raw Chocolate and Avocado Slice can not only be whipped up in a regular food processor, but it’s full of 100% healthy whole foods and good quality fats.

We used orange zest in this recipe to give it a classic jaffa flavour, but feel free to substitute the orange rind with peppermint essence for a choc-mint version, fresh or frozen raspberries for a choc-berry extravanganza or perhaps you’d like to stir through some cacao nibs for an epic choc-chip crunch. You’re welcome.

Ingredients

  • 1 cup of medjool dates, seeds removed
  • 7 tablespoons coconut oil
  • 1/2 cup of walnuts
  • 4 medium avocados
  • zest of 1 orange
  • 150g 100% raw cacao powder
  • 4 tablespoon of honey

  • Bee Pollen, to garnish

Instructions

  • Grease a fluted slice tin.
  • Place dates and 2 tablespoons coconut oil in a food processor. Process until they form a paste. Add walnuts and process until combined.
  • Transfer mixture to prepared tin and smooth out to form base of slice.
  • Process avocado, zest, remaining coconut oil, cacao and honey until smooth and combined well.
  • Transfer mixture to tin and spread over base.
  • Sprinkle with bee pollen to garnish. Pop i tin the fridge for 2 hours to set.
  • Slice to serve.

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.

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