DATE & CASHEW SLICE
PREP + COOK TIME 20 MINUTES (+ STANDING & REFRIGERATION) MAKES 24 PIECES
1¾ cups (265g) raw cashews
1 cup (140g) coconut flour
¼ cup (60ml) melted coconut oil
¼ cup (60ml) pure maple syrup 1 tablespoon golden syrup
1½ cups (345g) fresh dates, pitted ¼ cup (60ml) melted coconut oil, extra ⅓ cup (115g) golden syrup, extra pinch salt
1 teaspoon vanilla essence
⅓ cup (35g) cacao powder
½ cup (125ml) melted coconut oil ¼ cup (60ml) pure maple syrup
1 Soak cashews in cold water for 1 hour; drain.
2 Grease a 16cm x 26cm rectangular slice pan; line base and long sides with baking paper, extending the paper 5cm over the sides.
3 Blend or process ¼ cup of the cashews, coconut flour, coconut oil and syrups until combined. Spread mixture into pan. Cover; refrigerate for 30 minutes or until set.
4 Meanwhile, blend or process remaining cashews with dates, extra oil, extra syrup, salt and essence until as smooth as possible. Spread date mixture over base.
Cover; refrigerate for 30 minutes or until firmed slightly.
5 Make topping; pour over date filling, spread to cover evenly. Cover; refrigerate overnight.
6 Just before serving, cut into 24 squares.
Stir ingredients into a small bowl until smooth.