RAW COOKIES & CREAM SLICE

MAKES 16

“For a DIY idea, form the almond mixture into balls, then roll in desiccated coconut to coat. These would make a delicious snack.” Louise Patniotis, Food Studio Manager

You’ll need to start this recipe a day ahead.

¾ cup (115g) raw cashews

¾ cup (130g) activated

buckwheat groats

¾ cup (120g) natural almonds

2/3 cup (50g) desiccated coconut

½ cup (50g) cacao powder

1/3 cup (80ml) pure maple syrup

¾ cup (150g) coconut oil, melted ½ teaspoon pure vanilla extract 2 young drinking coconuts (2.4kg) 1 cup (250ml) coconut cream

1/3 cup (80ml) rice malt syrup 2 teaspoons pure vanilla extract, extra

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

2 Grease a 20cm square cake pan; line base and sides with baking paper, extending the paper 5cm over sides. Line an oven tray with baking paper. 3 Process buckwheat, almonds, desiccated coconut, cacao powder, maple syrup, ¼ cup of the coconut oil and vanilla until the mixture resembles coarse crumbs and just starts to come together; be careful not to over-process. Press two-thirds of mixture firmly into lined pan, using a spatula. Press remaining mixture into a 1cm-thick rectangle on lined tray. Freeze while preparing cream filling.

4 Place a coconut on its side on a chopping board. Carefully cut off the dome-shaped top with a cleaver or large knife – you’ll need to use a bit of force. Drain coconut water into a large jug. Spoon out the soft flesh. Repeat with remaining coconut; you should have approximately 2 cups (180g) coconut flesh (reserve coconut water for another use; see cook’s notes).

5 Blend coconut flesh, drained cashews, coconut cream, rice malt syrup and extra vanilla until smooth, using a high-powered blender, if available; this type of blender will produce a very smooth consistency. Add remaining coconut oil; blend until as smooth as possible. Pour over biscuit base in square pan.

6 Place biscuit rectangle from tray onto a cutting board; cut into 1cm pieces. Sprinkle pieces over cream filling, pressing lightly into filling. Freeze for 5 hours or until set.

7 Remove slice from pan 10 minutes before serving to soften slightly.

Cut into 16 squares.