Quick Chocolate Slice
This recipe is like a brownie + a cake which = this delicious slice.
I have used beautiful raw cacao powder, which yes is definitely different from cocoa powder. Raw cacao powder is a rich antioxidant and does wonders for our bodies, it is produced by cold pressing cacao beans.
Cocoa powder is raw cacao that has been roasted at high temperatures. This destroys the beneficial living enzymes in the raw powder. Not to mention the
sugar that is often mixed into cocoa powder and then put on the supermarket shelf ready for consumers to buy.
Swapping cocoa powder for cacao powder is an easy swap you can make to benefit your health!
Cacao powder is much more bitter, but you can add a natural sweetener (I used Rice Malt Syrup)
until your palate becomes more adjusted.
Be careful to check for labelling as the two are often used interchangeably and the marketing of products is sneaky sneaky! Want to learn why I eat chocolate pretty much every day? Read here
Servings: 8
Ingredients
½ cup Unsweetened Plant Based Milk (I used soy)
½ cup Extra Virgin Coconut Oil, melted
1 Free-Range Egg
1/3 cup Rice Malt Syrup
1 tsp Vanilla Extract
1 tbsp & 1 tsp Cacao Powder
¾ cup Buckwheat Flour
1 & ½ tsp Baking Powder
½ cup Dark Cacao Chocolate Chips
Method
1. Preheat oven to 180 degrees.
2. Combine milk, coconut oil, egg, rice malt syrup and vanilla until smooth (to be super quick, I chucked it all in my blender!)
3. Add sifted dry ingredients.
4. Fold in chocolate chips.
5. Pour into 20cm square greased or lined tin.
6. Bake for 12-15 mins or until a skewer comes out clean.