Checkers Cacao Slice

I have been very back and forth with my diet recently. I did autoimmune for a full month, experienced a little emotional trauma over some extended family things (who hasn’t?) and the next day I was back onto my coffee and paleo treats which I love!! I’ve also been so obsessed with eggs for a while – well, if I’m honest, my whole life – and after reintroducing them have found that they are totally fine. What my body doesn’t seem to be coping with well at the moment is nuts, and I was so craving a delicious treat, but didn’t want any accompanying side effects other than satisfaction and satiation.

Also, so many paleo treats have masses of either honey, maple syrup, or agave… And this slice (which serves many) has a couple of tablespoons in the entire thing. So yes – it is a treat, but not one to feel guilty about. Read on for the recipe…

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Bottom Layer:

1/3 cup cacao butter

1/4 cup cacao powder

1/2 large ripe avocado

3 cups coconut flakes

12 dates, soaked for 5-10 mins in boiling water

Middle Ganache Layer (and leave some to drizzle on top)

7 tbsp melted cacao butter

7 tbsp coconut oil

7 tbsp cacao powder

1 1/2 tbsp 100% maple syrup

Top Layer

1/3 cup melted cacao butter (can also use coconut)

3 1/2 cups coconut flakes

2 tbsp honey

8 dried apricots, soaked in boiling water 5 mins



To prepare, line a small baking tray with some baking paper.

Bottom Layer:

Melt the cacao butter in a double boiler or a thermomix, at less than 45 degrees Celsius if you’d like to keep this slice “raw”. Then add the cacao powder and the coconut flakes and process until it’s nearly smooth but still a bit grainy. Then add the avocado and the dates. Pour the mixture onto your tray, and press it down until you have an even width all over, roughly 1/2 inch.  Place in the fridge or freezer to set.

Middle Layer

Now for the ganache. Melt the cacao butter (as above), add the maple syrup, coconut oil and the cacao powder. Process all together until thoroughly smooth. Pull out the tray with the bottom layer, which should be cool. Spread the ganache evenly on top of the bottom layer (save some ganache for the decorating). Place it back in the fridge or freezer and make the top layer.

Top Layer

Don’t forget to rinse out your kitchen instruments before you make the top layer to give it a white chocolate look. So! Melt cacao butter (as above) then add the coconut flakes, honey and the soaked apricots. Process again until combined but still a little textured. Pull out your tray and spread the top layer over the ganache and bottom layer. Place in the freezer once more.


Make sure the top layer is cool before decorating it with the left over ganache  that you saved. Decorate the top layer how you like, if you want the checkers affect, pour the ganache into a zip lock bag and squeeze it to one corner, cut a tiny hole in that corner and criss cross it over the top layer. The chocolate will freeze quickly so you can chop it up after the checkers. Enjoy – xx.

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