Marbled Chocolate & Orange Tavoletta www.therawchef.com For the crust ¾c carob powder 1c almonds ½c dates 4T coconut butter/oil 2t vanilla extract 2t cinnamon ¼t salt 1. First process nuts, cinnamon, salt and carob powder into small crumbs. 2. Add dates, coco butter and vanilla extract and process again. 3. Press into the bottom of 9" square pan and place in fridge whilst working on filling. Note: Before making this chocolate you should place the grated cacao butter in the dehydrator to melt. Alternatively you can melt it in a bowl over another bowl of hot water. For the marbling 1c cashews 1T agave ¼c coconut butter/oil ½c water 5T melted cacao butter 1. Mix all ingredients in a high-power blender until completely smooth. For the filling: 2c cashews 1c orange juice 1T orange zest 2c cacao powder 1 ½c grated cacao butter 2T vanilla 1c agave nectar 1. Mix the cashews, orange juice, orange zest, vanilla, and agave nectar in a high-power blender until smooth. 3. Add cacao butter and cacao powder, and blend again. 4. Pour chocolate mixture onto base and use a spatula to achieve a level surface. 5. Drizzle the marbling mixture over the top in lines using a plastic bottle or a spoon. Drag a toothpick across the top to create the marble effect.