This rose and chocolate raw slice is quick and easy to make and the perfect treat to share with someone special.
It’s been a while since I’ve shared a dessert with you all! I’ve had the urge to play around with some raw slices and chocolates and wanted to include the ingredient, rose in one of them.
I went with the slice and the complimentary chocolate to sweeten everyone’s taste buds. The chocolates I’ll make will be either coconut or peppermint centred. If you have any preference in which flavour you’d prefer, please let me know in the comments below!
I’ve never actually used rose water in anything before, so I was excited to try something different. I also used some rose petals to sprinkle on the top to make it that extra bit pretty. It looks like quite a feminine dessert.
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I don’t think you can go wrong with rose and chocolate. I’ve experimented with it a few times to test what would work better and to refine the ingredients and sweetness.
I’m also planning on experimenting and making vegan Turkish delights with this rose water. Has anyone made them before? Any tips?
Everyone that has tried this rose and chocolate raw slice have fallen in love with it, and I hope you do too!
For this recipe, it’s ideal that the cashews are soaked for at least 2 hours so they can become nice and creamy when blended. If you don’t have time for that, just make sure you add some water and blend it for longer. The consistency may not be the same, but it shouldn’t affect the flavour.
If you have a super sweet tooth, you can add a little more maple syrup into the topping part of the slice. I didn’t want to make it sickly sweet as raw desserts on their own can be dense and overpowering if there’s too much going on.
Enjoy this decadent, super easy to make rose and chocolate raw slice. Tried and tested recipe that everyone is going to love!
1 cupdesiccated coconut (unsweetened)
6Medjool dates, pitted
2 tablespoonscoconut oil
3 cupsraw cashews(soaked for at least 2 hours in cold water, or if not raw, in hot water for 20 minutes)
3 tablespoonsrose water
⅓ cupcacao powder
2 tablespoonscoconut oil
4 tablespoonsmaple syrup
Dried pink rose petals, for decoration (optional)
Line a baking tray (approximately 16cm x 25cm / 6.3 inches x 9.84 inches) with baking paper and set it aside.
In your food processor with the large bowl (if you have different food processing bowl sizes), place all the base ingredients in and blend for around 3-4 minutes, stopping to scrape the sides down. Once the mixture starts to stick together when you pinch it, it’s ready to go in the baking tray.
Line the baking tray with the base mix by pressing down with a spatula or the back of a spoon. Place in the fridge.
No need to wash the food processor. Place all the topping ingredients in the food processor and blend until smooth. You will probably have to pause a few times and scrape down the sides. If the mixture feels a little dry, add a tablespoon of water at a time.
Once the mixture is blended to an almost smooth consistency, pour it on top of the base and smooth out with the spatula. It may seem a little sticky at first but keep persisting with it and it will get better as it settles on top of the base.
Sprinkle a handful of rose petals on top and place it in the fridge for about 30 minutes until the topping has firmed up.
When ready to serve, run a sharp knife under hot water and cut while still wet. Repeat the process for every cut you make to ensure the knife doesn’t stick to the slice.