Chocolate Jaffa Slice


1 x 750g ballBag
120g coconut oil
Zest of 2 oranges

Cream Layer:
2 cups raw cashews
2 cups dessicated coconut
1 cup coconut oil
4 tsp vanilla essence
3 Tbsp rice malt extract
60 drops orange essential oil
Zest of 1/2 an orange

Jaffa topping:
1 cup coconut oil
3 Tbsp raw cacao powder
3 Tbsp rice malt syrup
25 drops orange essential oil
Zest to garnish (optional)


Mix oil & ballBag thoroughly & press firmly into tin / pie dish / flat plastic container or even into little cupcake / muffin trays.

Cream Layer:
Throw everything into the processor & blend until really smooth, then pour on top of base – about 1cm thickness max. Refrigerate.

Jaffa Topping:
Combine all ingredients – you may need to melt the oil if its cold & solid. Pour over the cream layer (hint – rough up the cream layer with a fork first so the choc layer ‘sticks’). Refrigerate & serve once set – cut slowly with a hot knife or leave out for a few minutes so the top doesn’t crack

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Brad & Jeanie

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