Eat Well

Desserts For Two

Raw Coffee Slice

Recipe / Georgia Harding

I think chocolate and coffee are a match made in heaven. This nourishing slice is a guilt-free piece of heaven and a must to share with a coffee-loving significant other.

Makes: 12 slices


200g hazelnut meal
¼ cup sweetener such as rice-malt syrup, honey or maple syrup
1 tbsp cacao powder


350g cashew nuts (soaked for minimum 2–3 hours)
¼ cup sweetener (rice-malt syrup, honey or maple syrup)
1/3 cup coconut oil
50–70mL espresso coffee, cooled (approx. 2 shots)

Raw Chocolate*

½ cup melted coconut oil
4 tbsp sweetener (rice-malt syrup, honey or maple syrup)
4 tbsp cacao powder
* Alternatively, you can use 150g dark chocolate, broken into pieces

In food processor or blender, add hazelnut meal, sweetener and cacao and mix until fully combined.

Press into 20cm × 30cm slice tin (lined with baking sheet) and place in freezer while you make filling.

Drain liquid from cashews and rinse well. Process cashews in food processor. Add remaining filling ingredients and mix on high speed until smooth and creamy. You may need to scrape the sides of processor a few times. Spread filling over base and return to freezer to set (about 20 mins).

Either melt dark chocolate in bowl over pot of hot water or make raw chocolate by mixing all ingredients together.

Once filling is set, pour over melted chocolate and set in freezer (approx. 5 mins).

Cut into squares with large, sharp knife run under boiling water.

Store in freezer until

You're reading a preview, sign up to read more.

More from Eat Well

Eat Well13 min read
In this recipe, I soak the red lentils for 12 hours or overnight before using them as it makes them much easier to digest. If you don’t have any ghee, you can easily use olive oil instead. I’ve also added cashew butter right at the end of this dish a
Eat Well3 min read
The Bare Bird
Serves: 4 8 large Swiss brown mushrooms2 large leeks8 The Bare Bird chicken tenderloins3cm knob fresh ginger, sliced3 cloves fresh garlic, sliced250mL chicken stock1 orange, peeled & sliced in semicirclesCooked rice, to serve Pineapple weed leave
Eat Well2 min readFood & Wine
Bio-beet Kvass
Serves: 1 Ice50mL Bio-Beet Kvass50mL pomegranate juice Dash sparkling waterLemon or lime wedge, to serve Fill glass with ice. Pour Bio-Beet Kvass and pomegranate juice over ice. Top up with sparkling water. Serve with wedge of lemon or lime to h