CHOCOLATE HAZELNUT SLICE

PREP TIME 50 MINUTES (+ STANDING, FREEZING & REFRIGERATION) MAKES 16 PIECES

You will need to start this recipe a day ahead.

2 cups (300g) raw cashews

2 cups (280g) hazelnuts

½ cup (60g) almond meal

⅓ cup (35g) cacao powder

2 teaspoons pure vanilla extract

¾ cup (150g) activated buckwheat groats (see tips)

⅓ cup (80ml) coconut nectar

⅔ cup (140g) coconut oil, melted

½ cup (140g) chocolate hazelnut spread

½ cup (125ml) pure maple syrup

¼ cup (60ml) coconut cream

⅛ teaspoon natural hazelnut flavour (see tips)

¼ teaspoon fine sea salt

CHOCOLATE GANACHE

¾ cup (75g) cacao powder

⅓ cup (70g) coconut oil, melted ¾ cup (180ml) pure maple syrup ½ teaspoon pure vanilla extract

1 Place cashews in a large bowl; cover with cold water. Stand, covered, for 4 hours or overnight. Drain cashews, rinse under cold water; drain well.

2 Lightly grease or oil an 18cm x 28cm slice pan; line the base and sides with baking paper, extending the paper 5cm over sides.

3 Process 1 cup of the hazelnuts, the almond meal, cacao powder and half the extract until mixture resembles coarse crumbs. Add buckwheat groats, nectar and 2 tablespoons of the coconut oil; process until just combined. Press nut mixture firmly and evenly over base of pan, using a plastic spatula. Freeze while preparing filling.

4 Blend drained cashews with remaining coconut oil, the chocolate hazelnut spread, syrup, coconut cream, remaining extract, hazelnut flavour and salt until as smooth as possible, using a high−powered blender, if available (this type of blender will produce a very smooth consistency). Pour half the mixture over base; smooth top.

5 Finely chop ⅔ cup of the remaining hazelnuts; sprinkle over filling. Pour over the remaining cashew mixture; smooth top. Cover; freeze for 3 hours or until firm.

6 Make chocolate ganache.

7 Pour chocolate ganache over slice; smooth top. Refrigerate for 20 minutes. 8 Coarsely chop the remaining hazelnuts. Sprinkle over slice.

9 Cut slice into rectangles.

CHOCOLATE GANACHE

Blend ingredients until as smooth as possible, using a high−powered blender, if available.