serves
8
prep
20 minutes
difficulty
Easy
serves
8
people
preparation
20
minutes
difficulty
Easy
level
Ingredients
First layer
- 155 g (1 cup) raw cashews
- 30 g (½ cup) flaked coconut
- 50 g (½ cup) oats
- 60 ml (¼ cup) golden syrup
- 2 tbsp smooth peanut butter
Second layer
- 320 g (2 cups) pitted fresh dates
- 80 ml (⅓ cup) coconut oil
- 2 tbsp smooth peanut butter
- 1 tbsp tahini
- 1 tbsp golden syrup
Topping
- 200 g vegan dark chocolate, chopped
- 6 tbsp coconut oil
- 6 tbsp vegan chocolate chips
Freezing time: 1 hour
Instructions
- Lightly grease a 20cm square cake tin and line with baking paper, leaving the sides overhanging.
- For the first layer, place all the ingredients in a food processor and blend until well combined. Press into the base of the lined tin and place in the freezer while you make the second layer.
- For the second layer, place all the ingredients in the food processor bowl (there’s no need to wash it) and blend until smooth. Pour on top of the base and place in the freezer while you make the topping.
- For the topping, melt the chopped chocolate and coconut oil in a bowl placed over a saucepan of simmering water. Remove from the heat and stand to cool a little. Pour over the slice, then sprinkle with the chocolate chips. Freeze for 1–2 hours or until firm. Cut into portions and serve from frozen.
Photography by Danielle Abou Karam.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
