OH! Magazine - Australian Version August 2014 (Australian Version) | Page 18

KAT
WEIHEN

Photo: Elise Garner (www.lecoco.com.au)

CHOC
ORANGE

SLICE

Makes: 15
(approximately)

18

AUGUST 2014 ( OH! MAGAZINE )

If you have a sweet tooth like me,
and love something chocolate
flavoured, then this slice will hit
the spot! In this recipe we have
used orange blossom water, which
is traditionally used in Moroccan
cooking, particularly in desserts
and sweets. Most recently, it’s
made its way to more Western
cuisines to sweeten scones,
madeleines and wedding cakes.
The orange blossom flavour in this
slice is not too overpowering, but
does create a unique ‘orange’ taste.
If you wanted more of a jaffa
flavour, you could add in a bit more
cacao powder and try using freshly
squeezed orange juice along with
some of the rind. Enjoy!

What you’ll need:
1 cup hazelnuts
1 cup cashews
8 medjool dates
¹∕3 cup cacao powder
2 tablespoons coconut oil
2 tablespoons orange blossom water

How to make it:
1. Add nuts to food processor and blend until
the nuts are crushed.
2. Add in the medjool dates, cacao powder and
blend to combine.
3. Add in the melted coconut oil and orange
blossom water and mix well. For a stronger
orange flavour, add more orange blossom
water.
4. Press mixture firmly into a lined baking tray
and leave to set in the freezer.
5. Cut into pieces, as large or small as you like.

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( OH YUM )