I've lost count of the number of times I've made this slice in the last two months. It's so simple, subtly adult tasting from the hint of cardamom spice and delicious. Not to mention it’s topped with chocolate.
Essential oils are a HUGE part of my life as many of you already know, and I cook and bake with them regularly. They are just an amazingly easy way to incorporate different flavours into your dishes. Of course, you can use orange zest and cardamom powder in this recipe if you don’t have essential oils on hand.
I must also stress, if you are going to ingest essential oils, please, please, please make sure you are using a brand that has been tested and is suitable for internal use. If you are unsure, send me an email and I can give you some info about ingesting essentials oils and what is suitable for taking internally. Alternatively, click here to do some more reading.
Orange and Cardamom Slice
Approx. 20 little squares - At least enough sweet treats to last you a few days
GF, DF, paleo, vegan, RSF, raw
Prep time + tidy up: 20 mins
Cook time: 5 mins
2 cups dates soaked in warm water for 10 mins and drained
1 1/2 cup desiccated coconut
1 cup almond meal
1/2 cup linseed seeds
1/2 cup chia seeds
1/4 cup sesame seeds
1/2 cup coconut oil, melted
10 drops Wild Orange essential oil
2 drops Cardamom essential oil
Note: feel free to play around with different seeds. You can keep the quantities roughly the same but switch it up and use what you have on hand.
70g chocolate melted
1 tbsp coconut oil melted
Line a baking dish with greaseproof paper. You just need enough paper so you can pull the finished product out of the tray. I use a 20x20cm dish but you can change this depending on how thick you want the base.
Add dates and coconut oil to a food processor and blend until smooth. Gradually add remaining ingredients, stopping when necessary to scrape down the sides.
I like most of the seeds to stay as whole as possible so leave them until the end and process just enough to incorporate through the mixture.
Once finished, test the texture of the mixture by rolling a little bit in your hand. If it holds together quite well it’s done. If it’s too crumbly, add a little more oil. If it’s too wet, add a little more desiccated coconut.
Put the finished mixture into the lined baking dish and press until even and smooth.
Over a double boiler – a pot of water with a bowl on top – melt the chocolate and coconut oil together.
Pour on top of your base mixture, smooth out and place everything in the fridge to set for at least an hour.
Once set, cut into little squares and pretend like that’s portion control but really, you’ll eat 4 instead of 1!
I then like to keep the slices in the fridge to keep them nice and firm.
Enjoyed this blog post? Want to know when the next one goes live?
Sign up to receive tasty recipes, sneak peeks and more delivered straight to your inbox. You'll also receive 10% off your first online order.
You may also like
Sweet Potato Chocolate Waffles with Dasha of The Peckish Girl
Gold Coast-based food blogger Dasha of The Peckish Girl is our guest contributor this week. She's created a quick and...
Raspberry, Beetroot and Cacao Muffins with Amelia Kay of Amelia's Balanced Kitchen
Amelia Kay is the face behind the Instagram account Amelia's Balanced Kitchen. She's a qualified holistic nutritionis...
Chewy Choc-Beetroot and Walnut Cookies with Bianca of Family of Vegans
This week on the blog, we're joined by Bianca, the vegan mama behind the Insta account @familyofvegans. Bianca and he...
Choc Cherry Valentine's Day Donuts with Sarah Cooper of Scoop It Up
It's Valentine's week lovers and we're in the mood for love! The love of sweet, delicious treats, that is. The lovely...