DATE & CASHEW SLICE

PREP + COOK TIME 20 MIN­UTES (+ STAND­ING & RE­FRIG­ER­A­TION) MAKES 24 PIECES

The Australian Women’s Weekly Food Magazine - - Lifestyle Food -

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

CA­CAO TOP­PING

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.

CA­CAO TOP­PING

Stir in­gre­di­ents into a small bowl un­til smooth.

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