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RAWBITE Orange Cacao Dessert

Irresistible. Intense. Orange Cacao. Our new RAWBITE edition is simply delicious – and its aromatic taste goes perfectly well with recipes like this one. Try it yourself!

Ingredients for 8 servings:

1 organic orange
150 g almonds
6 RAWBITE orange cacao bars
50 g coconut sugar (other sugar works too)
25 g cocoa
1 pinch of salt

Chocolate mousse with orange
600 g silken tofu
100 ml maple syrup (other syrup works too)
Peel of 1 organic orange
Pulp of 1/2 vanilla pod
1 tablespoon cocoa
1 pinch of salt
400 g dark (vegan) chocolate (approx. 60 % cocoa)

1/2 teaspoon turmeric
1 teaspoon water
100 g coconut flour

Food processor
Rectangular cake tin, approx. 24x16 cm
Cake edge foil (baking paper works too)


1. Wash the orange thoroughly and put it in a cooking pot with plenty of water – including the peel. Cook the orange over medium heat until tender - it takes approx. 1 hour. Then take it out of the water, let it cool slightly and remove kernels, if necessary.
2. Preheat oven (circulating air: 175 °C).
3. Meanwhile, blend the almonds to flour.
4. Add all the remainig ingredients (including oranges) until everything is well blended and smooth.
5. Place the dough on a piece of baking paper on the kitchen table, place another piece of baking paper over the dough and roll it out until it measures approx. 26x18 cm and is approx. 1 cm thick. Then remove the top piece of baking paper.
6. Place the paper with the dough on a baking sheet and bake it for 20 min. Then let it cool down.
7. Place the cake tin over the baked crust and carefully add the cake edge foil to the tin’s inside.

Chocolate mousse with orange
1. Rasp the chocolate into small pieces and melt it over a water bath (alternatively, with short intervals in the microwave). Then let it cool.
2. Drain the water from the tofu and blend it along with all the ingredients (except the chocolate) until it’s creamy.
3. Slowly, add the melted chocolate to the cream until it is incorporated.
4. Spread the mousse on the first RAWBITE crust until it’s even. Refrigerate until the mousse has set completely - at least an hour, but preferably overnight.

1. Mix turmeric with water and combine with the coconut flour until it is completely yellow (use hands, if necessary).
2. Sprinkle the coconut flour over the mousse in the cake tin and pat down gently.
3. Then, remove the cake tin and cake edge foil and cut it into rectangular pieces of approx. 12x4 cm with a large knife.

Keep the cakes refrigerated until serving. Enjoy!

The original recipe is created by Emil Obel: @emil.obel

Enjoy every Bite.