Photos to come!
I made up this recipe yesterday and it received rave reviews. I tried some and have to admit, it was one of the better gluten free sweets I’ve ever made. The best thing about it is that it only takes about 15 mins in the oven max, and about 3 mins to throw together! Oh, and did I mention it tastes amazing?
Because I was in a hurry I didn’t measure the ingredients as I went, I just went on consistency to check that it was ok. Read the method for texture details, and let me know how yours go!
5 cups soaked cashews (this is the volume AFTER they are soaked)
2 cups dates, soaked in boiling water
1 cup tapioca starch
50ml coconut cream
1 tsp vanilla essence
1 cup dessicated coconut
3 cups Soaked cashews:
1 cup coconut cream
1/2 cup carob powder
1 cup dates soaked in boiling water
stevia leaf powder – 2 small pinches
1/2 tsp chocolate essence
1/2 tsp vanilla essence
dessicated coconut, to top.
You could be organised and soak your cashews overnight, or you could do what I do and gently simmer them for 10 mins. Depends on how raw you like to be 😉 Either way, you’ll be baking this slice a little bit!
Preheat oven to 180 degrees C
Drain the cashews and the dates. Put in food processor. Process until smooth. Then add rest of base ingredients. You should be able to easily mould it, and it shouldn’t be too sticky. It almost looks like you could eat it already. Press it into a lightly greased pan and bake for about 10 mins.
Meanwhile, prepare the topping. Drain cashews and dates. Process it all together in food processor. It should have a pudding like thickness- you should easily be able to smooth it over the base. If its too wet, add some more cashews. If its too dry, add some of the date water.
Spread it over the partially cooked base, and return to the oven for a few mins, about 5, until its hardened up a bit.
Sprinkle with coconut and serve!