Marbled Chocolate & Orange Tavoletta

Marbled Chocolate & Orange Tavoletta

If you missed the first issue of my eZine News from the Kitchen, you will have missed this recipe, so I am making it available to all here.


raw food recipe chocolate tavoletta


For the crust

  • 1 cup almonds
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup carob powder
  • 1/2 cup dates
  • 4 tablespoons coconut oil
  • 2 teaspoons vanilla extract
  1. First process nuts, cinnamon, salt and carob powder into small crumbs.
  2. Add dates, coconut oil and vanilla extract and process again.
  3. Press into the bottom of 9″ square pan and place in fridge whilst working on filling.


For the marbling

  • 5 tablespoons melted cacao butter
  • 1 cup cashews
  • 1 tablespoon coconut nectar or honey
  • 1/4 cup coconut oil
  • 1/2 cup water
  1.  Mix all ingredients in a high-power blender until completely smooth.


For the filling

  • 2 cups cashews
  • 1 cup orange juice
  • 1 tablespoon orange zest
  • 2 tablespoons vanilla
  • 1 cup coconut nectar (or 1/2 cup maple syrup and 1/4 cup xylitol)
  • 1 & 1/2 cups grated cacao butter
  • 2 cups cacao powder
  1. Before making this chocolate filling, 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.
  2. Mix the cashews, orange juice, orange zest, vanilla, and coconut  nectar (or maple syrup plus xylitol) in a Vitamix 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.



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  1. Vanina Versini

    Dear Russell,
    Thank you so much for sharing you wonderful recipes. I am doing the cake now and while I am preparing all the ingredients, I am not sure about the vanilla for the filling Is this vanilla extract or fresh vanilla ? The extract is so bitter and usually served in such little dose I have a doubt, I don’t want to ruin the whole cake just for this! thanks in advance

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