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If you prefer you can call us on +61 2 6685 7974.

 

2 Lawson Street
Byron Bay, NSW, 2481
Australia

+61 2 6685 7974

LOVE BYRON BAY ....SPECIALISTS IN INTERNATIONAL AND LOCAL CHOCOLATE.

Love Byron Bay creperie and chocolate boutique is dedicated to sourcing, creating and sharing a quality chocolate experience from Byron Bay, Australia. We'll cultivate your understanding of cocoa, stimulate the palate with a discerning appreciation, fire the imagination with unique chocolate encounters and share the passion for this legendary food of the gods. Exceptional chocolate infused with delicious flavours, irresistible aromatic characteristics and high quality cocoa. 

Blog

Choc Recipes, Choc Facts, Choc Travels and our regular Chocoholic-not-so-Anonymous feature. All this and more in our weekly blog.

Choc Recipe: Raw Cacao, Date and Walnut Slice

Alison Campbell

We thought we'd kick off the New Year with a super healthy Choc Recipe featuring nothing but superfoods (raw cacao, dates, walnuts, avocado, coconut oil, honey). The slice is gluten-free, sugar free, lactose-free, vegan and raw. What's not to love. :)

Ingredients

For the Topping
8 dates (about 170 grms), pitted
1 1/2 avocados, peeled and pitted
Heaped 1/2 cup (40 grms) raw cacao powder
3 tablespoons (60 grms) honey
2 tablespoons/30 ml coconut or olive oil
1/2 cup (50 grms) walnuts, chopped, to decorate

For the Base
3 cups (300 grms) walnuts
1 cup (75 grms) raw cacao powder
Pinch salt
1 cup (150 grms) dried fruits, such as apricots or raisins
15 dates (about 340 grms), pitted
1/4 cup (90 grms) honey

Method
For the Base: Line an 8-by 8-inch/20-by 20-centimeter baking pan with parchment or wax paper allowing some of the paper to hang over the sides.

Place the walnuts, raw cacao powder and salt in a food processor and blend until the mixture forms a sticky ball, about 2 minutes. Scrape the sides of the food processor with a rubber spatula as needed. Add the dried fruits, dates and honey and blend again until combined, 1 to 2 minutes longer.

Press the mixture into the prepared pan with a rubber spatula. Refrigerate at least 20 minutes.

For the Topping: Soak the dates in cold water for 20 minutes. Drain them and pulse them in a food processor along with the remaining ingredients until completely smooth, 1 to 2 minutes. Scrape the sides of the food processor with a rubber spatula as needed. Chill at least 2 hours.

For the Assembly: Pull the base out of the baking pan using the excess paper and place it on a cutting board. Spread with topping and sprinkle with the chopped walnuts. Run a sharp knife under hot water and cut into 12 slices.

These slices, which are gluten-free, lactose-free, sugar-free, vegan and raw, can be stored in the fridge for five days.

Serves 12

Recipe by Papa Kazmi, at Hills and Mills in the Netherlands. 
Photograph by Daniël Sumarna.
Source Kinfolk Magazine.