I made this slice yesterday and hands down this is definitely one of my top 3 favorite recipes I have made so far – and not only because it has a good amount of peanut butter and in and is wrapped in beautiful raw Ombar chocolate. I love it because it’s c-r-i-s-p-y. Like really crispy. As you know I love making raw cakes but I have never really managed to get some crispiness into a cake.
And obviously, if your fully raw cake consists of mainly nuts and fruit, crispiness might be a challenge. This changed yesterday as I discovered the awesomeness of buckwheat. I used it for savory dishes before, yes, but never for cakes or slices. I was worried that it might add a weird taste to the cake but I felt it even added a wonderful nutty flavor to it. Working with buckwheat is super simple, you use the raw wheat straight from the bag, no boiling, no soaking. So for this recipe you literally just mix the ingredients for every layer and pour layer after layer it into a loaf tin and leave it in the fridge to set.
A fool proof way to prepare a slice in advance. It is rich, dense and tastes like crispy peanut butter mixed with salted caramel – pretty much like heaven if you ask me. Go and try this one, you will not be disappointed!
First layer: Walnut-Date-Base (makes 8 slices)
- 1 cup raw walnuts (raw peanuts or almonds work as well)
- 6 dates
- pinch of salt
- 1 tbsp amond butter (optional)
- pinch of ground vanilla
In a food processor blend all the ingredients together. It doesn’t have to be super smooth, I like the base to have some texture. Press the mixture into a lined rectangular bread loaf tin. Transfer the tin into the freezer while you prepare the next layer.
Second layer: Salted Caramel Crispy Layer
- 1/2 cup almond butter
- 1/2 cup peanut butter (I use nu3 peanut butter)
- 1 tsp salt
- 3 tbsp creamed coconut (soft or melted)
- 1 tsp lucuma powder (by nu3)
- 1/2 cup maple syrup
- 2 cups raw buckwheat (240 g)
- 1/4 tsp ground vanilla
In a bowl mix all ingredients well and pour into the loaf tin as the second layer. Return to the freezer while you melt the chocolate for the top layer.
- 3 bars of Ombar 90% dark raw Chocolate
- 1 tsp peanut butter
Melt the raw chocolate in a heatproof bowl in the oven at 40 degrees celsius. Pour into the loaf tin as your top layer. Grab a teaspoon with peanut butter and swirl it through the chocolate. Return to the fridge for 10 minutes – then your slice is ready be eaten.
If you are recreating my dishes I would love to hear about it! Leave a comment or tag me on Instagram or Facebook @nic_whensweetbecomeshealthy so I don’t miss it ♥