For the crust

3/4c carob powder

1c almonds

1/2c dates

4T coconut butter

2t vanilla extract

2t cinnamon

1/4t 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

1/4c coconut oil/butter

1/2c 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 1/2c grated cacao butter

2T vanilla

1c agave nectar

1. Mix the cashews, orange juice, orange zest, vanilla, and agave nectar in a vita-mix 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.

From Chef Russell James! Found on therawchefblog.com and had to share!