Raw Orange Bliss Slices

Blissful, Eloquent and delicious, a bite of these will let your taste buds travel… welcome, to the world of wild orange.


 This recipe occurs in sections, you prepare the brownie first, then the candied oranges… then the orange cream and then the ganache before you finally assemble it all.. enjoy! 

Ingredients for Brownie:

  • 2 cups of soaked and rinsed cashews

  • 1 & 1/2 cup of Dates, (medjool dates preferably)

  • 2 cups of Walnuts

  • 2 & 1/2 cups of Cacao powder

  • 3-4 drops of Wild orange doterra essential oil

  • 1/2 to 1 cup of water

  • 1 cup of Palm nectar

  • 1 tbsp of Lucuma

  • 1/2 cup of melted Cacao butter

  • 1/2 teaspoon of salt

Method for Brownies:

  1. Add the walnuts to a food processor and process until they become a consistency that is either of a flour or grainy depending on what you would prefer, eg, a flour consistency will create a more of a fudge brownie where as a a grainy consistency will give the brownies texture!

  2. Add the dates to the food processor and process until the mixture is sticking together.

  3. Blend the soaked and rinsed cashews with the palm nectar until the mixture is smooth and thick. Place into a mixing bowl.

  4. Add to the mixing bowl with the cashew mixture, the cacao powder, the orange essence, the melted cacao butter, the salt, the lucuma and mix to combine well!

  5. Add the walnut and date mixture to the mixing bowl, mix well to combine, perhaps use your hands to massage everything into each other and add water if too dry, to create a cookie dough consistency!

  6. Press mixture down into a large baking tray to be around 1 inch in depth.

  7. Place in the dehydrator at 48 degrees c, for 36 hours. At around 24 hours, flip over onto a Teflex sheet!

Ingredients for the Orange cream:

  • 2 cups of raw Cashews  soaked in orange juice overnight

  • Ten drops of wild orange essence oil by the brand doterra

  • 2/3 cup of coconut oil, melted

  • 1/3 cup of water

  • 1/2 cup of raw palm nectar

  • 2 tbsp of lime juice

  • 1 tbsp of lemon juice

  • 1 & 1/2 tbsp of lecithin

  • 1/2 t salt

Method for Orange cream:

  1. Add the cashews and the orange juice  to a blender with everything else except the lecithin which is added to the blender as the last ingredient. So once everything is blended, add the lecithin to act as an emulsifier.

  2. Place in a container and set aside in the fridge.

For the Ganache

(Equal proportion sizes to each other)

  • 1/2 cup of cacao

  • 1/2 cup of coconut oil

  • 1/2 cup of palm nectar

simply mix all the ingredients in a bowl with NO water to create the ganache.


For the Orange topping:

Slice one orange into thin slices, marinate in 1/2 cup of palm nectar for half an hour, then dehydrate for six hours at 48 degrees c.

Putting together:

Cool the brownie in the fridge, pour the orange cream sauce on top in the Tupperware and place back in the fridge.

Remove from Tupperware and cut into slices, make sure you clean the knife each time for a clean cut, simply wipe it on a towel!

Drizzle the ganache on top and place an orange slice on top! Voila!

Lots of love xx