I realised we still had a large bag of mixed vine fruit and an open bag of Sweet Apricot Kernels left over from Christmas and as we were making almond milk and would have the pulp to use up, I decided to combine the two. My husband kindly donated the Raw Chocolate Company Goji and Orange bar from his Selection Box* for the topping and we made it extra orangey with some fresh orange juice and zest.
You could substitute the almond milk pulp for any other nut milk pulp or even use finely ground nuts and/or seeds, it will alter the flavour a little and you may have to adjust the amount of liquid.
The vine fruits can be substituted with any mix of chopped dried fruit, I would have liked apricots but we didn’t have any. Again, it will slightly alter the taste.
The Sweet Apricot Kernels can be substituted with chopped almonds or other nuts.
Vegan, Gluten-Free and Organic where possible.
All quantities very approximate.
1 Cup Almond Nut Milk Pulp
1/2 C Sweet Apricot Kernels, roughly chopped
2 Cups Mixed Vine Fruits
1 Tbsp Chia Seeds
2 Tbsps Shelled Hemp Seeds
Juice and Zest of 1 Small Orange, washed, reserve a little for the topping
1 Tbsp Maple Syrup
1 Tbsp Melted Cacao Butter (about 5-6 cacao butter buttons)
22g bar of The Raw Chocolate Company Goji and Orange Raw Chocolate melted with 2 cacao butter buttons (about a tsp) + a tsp of Orange Juice
A Square of a 22g bar of The Raw Chocolate Company Orange Raw Chocolate, grated (it’s up to you what you do with the remainder, I won’t tell if you don’t;-))
More Orange Zest for topping
Add all the main ingredients to the food processor up to the melted cacao butter and process until it comes together, scraping down and restarting a few times.
Press firmly into a baking tin which has been lightly oiled with a little melted cacao butter.
Place in the fridge to firm up a little.
Meanwhile, melt the chocolate and cacao butter over a pan of hot but not boiling water. Add a little orange juice.
Remove the tray from the fridge and drizzle or cover the fruit mixture with the chocolate and grate a little orange zest and orange raw chocolate all over. Put back in the fridge for a few minutes.
When firm and the chocolate set, slice carefully and enjoy.
Will keep well in an airtight container in the fridge or freezer.
Relaxing with James Arthur, my favourite green tea with jasmine in my new oversized cup and a raw slice treat or two. The chocolate bar is just for the photo, honest!
See Raw Treats – Recipes and Raw Chocolate Recipes in the menu for more raw treats.
Copyright: Chris McGowan