here’s how Everybody can achieve perfection, baking novices included, with these tips and tricks for our divine Choc Berry Coconut Slice.
The cashews will soften faster when soaked in boiling water, so place in a heatproof bowl, add enough boiling water to completely cover them and set aside for 1 hour. Drain well.
When blending the soaked cashews, berries, desiccated coconut, condensed coconut milk, extra coconut oil and 1 tbs chia seeds, use short bursts of power to avoid over-blending.
When lining the slice pan, ensure the baking paper covers the sides. Allow it to overhang the 2 long sides so you can use the paper to lift the finished slice out of the pan with ease.
A crank-handled palette knife is ideal for spreading the filling over the base, because the blade is below the handle, keeping your hand clear of the filling for a smooth finish.
After spooning the Weet-bix mixture into the pan, the easiest way to ensure it is compacted and an even thickness throughout is to press it down with the flat base of a glass.
Use a small disposable piping bag to drizzle the melted chocolate over the slice. When snipping off the end of the bag, remember the smaller the hole, the thinner the drizzle.