Jax Raynor is a Sydney based American that divides her time between her modeling career, and lifestyle blog Model Turned Cook. Growing up with both parents as chefs, Jax was constantly surrounded by amazing food which created a love for cooking from a young age. She writes, tests and shoots all of her own recipes and content, whether it be her new favorite breakfast recipe or newest restaurant haunt. Coming from the small island of Nantucket, to the biggest island of them all, Australia, Jax is happiest close to the ocean, going to local markets and spending time with friends and family.
Guilt-free dessert? Yes, please! Aussie-based American foodie, Jax Raynor, created a vegan slice with our Cocoa Noir for a smooth choc-coffee finish that we'll be nibbling on all day.
- 1 ½ cups raw almonds
- 1 ½ cups pitted dates
- 2 tbsp coconut oil
- Pinch of salt
For Mocha Cream
- 1 ½ cups Califia’s Cocoa Noir Cold Brew
- 2 cups nuts of your choice
- ¼ cup maple syrup
- ½ cup coconut oil
- 2 tsp salt
- 2/3 cup coconut oil, room temperature
- ¼ cup coco powder
- 1 tbsp maple syrup
- ¼ cup cacao nibs
Cover 2 cups of nuts of your choice with 1 ½ cups Cocoa Noir. Leave in the fridge to soak for at least 5 hours or overnight. After the nuts have soaked you can begin your crust.
Line a 5x10x3” baking pan with baking paper. Add your raw almonds into a food processor or blender + blitz until coarsely ground. Add in your dates, coconut oil and salt. Blitz until fully combined + the mixture can be easily stuck together with your fingers. Pour base out into your prepared pan, press firmly + evenly over the bottom. Freeze until your mocha cream is ready. To make your mocha cream add your soaked nuts + Cocoa Noir they have been soaking in, into a food processor or blender. Blend until smooth then add in your honey, coconut oil + salt. Blend until light + creamy.
Pour mocha cream over the base layer and smooth evenly with the back of a spoon. Place back in the freezer to set for at least 1 hour. Once your mocha cream layer has set you can make your chocolate layer. Simply mix the coconut oil, cocoa powder + honey in a bowl until smooth. Pour over the mocha layer + sprinkle with cacao nibs before the chocolate hardens. Return to the freezer for 10 minutes. Allow to sit at room temperature for 10 minutes before slicing. Store in the freezer.
Makes 1 5x10x3″ tray