Raw Crunchy Chocolate Slice

Posted by Lorna Macchia on

This slice came about when I was trying to get a little more protein in our diet during a period when we ate very little animal products. Most people eat enough protein, however if your diet is predominantly vegan based, it pays to put in a little more effort to include plant based protein foods like nuts & seeds.  In this delicious slice I’ve included tahini, hemp seeds, pepitas and nuts which not only bump up your amino acid intake but also add a load of other nutrients.  I use activated nuts & seeds to keep lectin intake lower.

It makes a tasty treat with a cup of tea or coffee, or a lunchbox surprise for little (or big) people!

Raw Crunchy Chocolate Slice

Raw slice photographed with our Balancing Mushroom Tonic, the Boom Nutcracker and our Linen Tea Towel


We use all organic ingredients.

  • 6 fresh medjool dates, seeds removed
  • ½ cup brazil nuts or almonds
  • 2 tbsp hemp seeds
  • 2 tbsp hulled tahini
  • 1 tsp pure vanilla extract
  • 1/3 cup pecans, roughly chopped
  • 1 tbsp shredded coconut (& extra to sprinkle on top)
  • 1 tbsp pepitas


  • 2 tbsp cacao
  • 2 tsp maple syrup, honey or coconut nectar
  • 1 tbsp cacao butter



  • Place dates, brazil nuts, hemp seeds, vanilla & tahini in food processor and blend until completely combined into thick mixture.
  • Remove from food processor into large bowl, and add pecans, coconut & pepitas.
  • Combine with wooden spoon.
  • Press mixture firmly into lined baking tray, cover and freeze.


  • Melt cacao butter and whisk ingredients together in small bowl or jug
  • Drizzle over or coat slice and return mix to freezer.



Leave slice in freezer for at least 4-5 hours, then remove, let sit for 5 minutes and with a large knife, cut into small squares.

Store in fridge or freezer until ready to eat.

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  • Absolutely sensational Lorna…Kate first gave me a few she had made and I decided to try and make it ….i took it to a New Years eve gathering and it was gone within 10 minutes…sooooo yummy…
    thanks for this great recipe
    Mary x

    Mary McCarthy on

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