maple caramel hazel­nut slice

donna hay - - FRESH + LIGHT EXTRACT -

1½ cups (135g) rolled oats 1½ cups (120g) des­ic­cated co­conut 1 cup (120g) al­mond meal (ground al­monds) 15 fresh dates (225g), pit­ted 1 tea­spoon vanilla ex­tract 50g un­salted but­ter, chopped and melted 2 cups (280g) hazel­nuts, toasted and roughly chopped

maple caramel

½ cup (85g) ra­padura sugar 1 tea­spoon vanilla bean paste 1 cup (250ml) maple syrup 50g but­ter, chopped Pre­heat oven to 160°C (325°F). Place the oats, co­conut, al­mond meal, dates, vanilla and but­ter in a food pro­ces­sor and process for 3–4 min­utes or un­til the mix­ture comes to­gether. Press into a lightly greased 20cm x 30cm slice tin lined with non-stick bak­ing pa­per, smooth­ing the top with a spoon. Cook for 25 min­utes or un­til firm. Set aside to cool slightly.

To make the maple caramel, place the sugar, vanilla and maple syrup in a medium saucepan over high heat. Cook for 8 min­utes or un­til the tem­per­a­ture reaches 120°C (250°F) on a sugar ther­mome­ter. Add the but­ter and stir quickly to com­bine. Pour evenly over the base and top with the hazel­nuts. Re­frig­er­ate for 1 hour to set. Slice and serve. MAKES 20. Note: You can re­frig­er­ate this slice in an air­tight con­tainer for up to 10 days.

choco­late mousse slice

1½ cups (135g) rolled oats 1 cup (80g) des­ic­cated co­conut 1 cup (120g) al­mond meal (ground al­monds) 15 fresh dates (225g), pit­ted 80g un­salted but­ter, chopped and melted ½ cup (50g) raw ca­cao pow­der

choco­late mousse top­ping

2 x 400ml cans co­conut cream, re­frig­er­ated overnight+ ⅓ cup (35g) raw ca­cao pow­der, sifted ¼ cup (40g) ic­ing (con­fec­tioner’s) sugar, sifted dutch co­coa, for dust­ing Pre­heat oven to 160°C (325°F). Place the oats, co­conut, al­mond meal, dates, but­ter and ca­cao pow­der in a food pro­ces­sor and process for 3–4 min­utes or un­til the mix­ture comes to­gether.

Press into a lightly greased 20cm x 30cm slice tin lined with non-stick bak­ing pa­per, smooth­ing the top with a spoon. Cook for 20 min­utes or un­til firm. Set aside in the tin to cool com­pletely.

To make the choco­late mousse top­ping, scoop the firm co­conut cream from the top of the cans and place in the bowl of an elec­tric mixer. Add the ca­cao pow­der and ic­ing sugar and whisk for 1 minute or un­til the mix­ture comes to­gether and is firm. Us­ing a pal­ette knife, spread on top of the cooled base. Dust with Dutch co­coa. Re­frig­er­ate for 1 hour to set. Slice and serve. MAKES 20. +

Re­frig­er­ate the co­conut cream for at least 6 hours or overnight to al­low the cream to sep­a­rate. Do not shake be­fore open­ing. Note: You can re­frig­er­ate this slice in an air­tight con­tainer for up to 5 days.

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