My husband came home from work with a challenge, a challenge to make a raw orange and almond slice that he had tasted at work that day, it was a store bought slice that a colleague had given him. So I accepted that challenge as I’m not one to back away from a good challenge, I took it on head first.

This is what I came up with – and I’m pleased to say all of hubby’s work colleagues were pretty impressed as well.  It tasted just like the store bought but way cheaper.

Now you can use zest from an orange for this but we use and recommend using doTERRA wild orange essential Oil

Related recipe: vanilla bean paste 

It is no secret that we love our doTERRA oils, and part of that love is because they are 100% food grade oils. Personally, we would not trust any other brand to be food grade and as safe as doTERRA, so please, if you use another brand of oils you will need to ensure they are of the highest quality and approved for use within food.

TIP: can use pitted dates instead of medjool dates if you prefer.

February 20, 2018
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Ingredients

  • 200 g medjool dates
  • 50 g raisins or sultanas
  • 100 g slivered almonds
  • 20 g cacao powder
  • 1 tsp. vanilla bean paste
  • 40 g desiccated coconut
  • zest of half an orange or 5 drops of doTERRA wild orange essential oil

Instructions

Thermal Cooking Method

  1. Make orange zest first by peeling half an orange with a potato peeler. Place the orange skin in the jug and blitz for 10 seconds/speed 8. Scrape and repeat until all the zest is nice and fine.
  2. Add dates and raisins and blitz 10seconds/speed 8. You can also add you 5 drops of Wild Orange Essential Oil
  3. Now add vanilla, cacao and coconut and blitz 2-3 seconds/speed 5
  4. Add almonds and mix reverse/2-3 seconds/speed 5. you might need to mix the last little bit with your spatula.
  5. Press this mix into a lined square cake tin and place in the fridge to set. Once set you can cut into slices.
  6. Store in the fridge or freezer.

Traditional Cooking Method

  1. Make orange zest first by peeling half an orange with a potato peeler. Place the orange skin in a bowl and blitz with a hand blender until all the zest is nice and fine
  2. Add dates and raisins and blitz together until mixed. You can also add you 5 drops of wild orange essential Oil
  3. Now add vanilla, cacao, coconut and almonds and mix together with a spatula
  4. Press this mix into a lined square cake tin and place in the fridge to set. Once set you can cut into slices
  5. Store in the fridge or freezer

Nutrition

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