Cashew Butter Slice

Decadently creamy layers of nutty goodness with a luscious chocolate crown.

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How can anyone go past a gorgeous home-made chocolate topped slice?! It’s one of the simple pleasures in life & the first recipe in my 2017 Christmas Gifts From The Kitchen series.

This slice is made in 3 stages to get those 3 layers so prepare to spend some time with it.

To create the base layer, simply combine 2 tablespoons of coconut syrup with 1/3 cup of cashew butter in a mixing bowl. Next, stir in 1 tablespoon of a good quality cocoa powder. Finally, add in 1 cup of  desiccated coconut & prepare to get your hands messy! Mix all of that together really well before pressing into a cake tin or baking pan that you’ve lined with baking paper. Pop that lot in the fridge for half an hour.

Next comes the middle layer. This one is super easy! In a small, heatproof bowl, combine 2 tablespoons of coconut syrup with 6 tablespoons of cashew butter over a pan of gently simmering water until it gets nice & soft which makes it more pliable to work with. Press that gently over the base layer & get it back in the fridge to set for another hour.

Finally, the luscious crowning chocolate glory! Over a pan of gently simmering water, melt 200g of milk chocolate in a heatproof bowl then simply pour over the slice & spread. You guessed it…..back in to set in the fridge it goes.

Now, because you’ve been smart & lined the tray with baking paper at the very start, you can simply lift the set slice out onto a chopping board! A great trick when cutting this up is to have a jug of boiling water on the bench next to you & constantly dip your knife in so it heats up, making it glide through the slice easily.

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