Jeremy Dixon is our Mate With a Plate today and he shares a recipe from his new book The Revive Café Cookbook 7.
Pistachio & rose cacao slice by Jeremy Dixon
Makes 15 slices:
½ cup almonds
½ cup cashew nuts
½ cup dates
2 tablespoons cacao powder
2 tablespoons coconut
3 tablespoons maple syrup
½ cup coconut oil (melted)
3 tablespoons cacao powder
¼ teaspoon salt
1 tablespoon rose water
4 tablespoons pistachio nuts
3 tablespoons goji berries
1 tablespoon cacao nibs
The rose water and pistachio nuts take this chocolaty slice to an amazingly delicious level.
1 For the nut base, place almonds and cashew nuts in a food processor and process until chunky pieces. Add dates and cacao and process to a crumb. Add coconut oil and process to mix.
2 Place baking (parchment) paper on a 20cm x 30cm (8in x 12in) baking tray. Spread the base and press down firmly.
3 For the cacao chocolate layer, add maple syrup, coconut oil and cacao powder to a bowl and mix well. Add cinnamon, salt and rosewater and mix until well combined. Pour over the nut base and spread out evenly with a spatula.
4 For the topping, sprinkle pistachio nuts, cranberries, goji berries and cacao nibs evenly over the top. Press into the chocolate layer.
5 Place in freezer for 1 hour to set. After this store in the refrigerator for up to 2 weeks. Will soften when kept at room temperature, so eat quickly.
The Long Lunch with Mary Lambie, 12pm - 3pm on RadioLIVE and streaming live to the rova app on Android and iPhone.