Choc berry co­conut slice - - THIS MONTH - Makes 15 pieces | prep 30 mins (+ cool­ing, 1 hour soak­ing & 2 hours freez­ing time) cook­ing 10 mins

1 Place the cashews in a heat­proof bowl. Cover with boil­ing wa­ter and set aside for 1 hour to soak. Drain well. 2 Mean­while, pre­heat oven to 180°C/160°C fan forced. Grease a 16 x 26cm (base mea­sure­ment) slice pan and line the base and sides with bak­ing pa­per. Process the Weet-bix in a food pro­ces­sor un­til fine crumbs form. Add the co­conut oil and maple syrup and process to com­bine. Trans­fer the mix­ture to the pre­pared pan. Use a glass with a flat base to press firmly and evenly over base of pan. Bake for 7 min­utes or un­til light golden. Re­move from the oven and trans­fer to a wire rack to cool. 3 Blend the soaked cashews, berries, des­ic­cated co­conut, con­densed co­conut milk, ex­tra co­conut oil and 1 tbs chia seeds in a blender un­til smooth. 4 Pour the cashew mix­ture over the Weet-bix base. Use a crank-han­dled pal­ette knife or the back of a metal spoon to smooth the sur­face. Place the slice in the freezer for 2 hours or un­til set. 5 Re­move slice from the freezer 10 min­utes be­fore serv­ing. Top with the Turk­ish De­light, rasp­berry, co­conut flakes, pis­ta­chios and rose petals, if us­ing. Sprin­kle with re­main­ing 2 tsp chia seeds. Driz­zle with the melted dark choco­late. Cut into 15 pieces.

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