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Makes
30 depending on the size you cut them.
Author Notes
Do you have a weakness for something sweet when relaxing with a cuppa? Why not try our Cocoa Cashew Slice!
No baking and no guilt, this nutty recipe is perfect for when you really want to cut the calories but still want to hit that chocolatey sweet spot.
Omitting sugar and adding maple syrup makes this slice is a nutritious and moreish wholefood treat. It’s a quick recipe to whizz up on the weekend and store in the fridge for the week ahead. —Organic Times
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Ingredients
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1 1/2 cups
Organic Cashews
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1 cup
Organic Desiccated Coconut + extra for sprinkling on top
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4 tablespoons
'Organic Times' Cocoa Powder
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1 tablespoon
Organic Coconut Oil
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4
Medjool Dates (pitted)
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2 teaspoons
Vanilla Extract
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4 tablespoons
Maple Syrup
Directions
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Line small square/rectangular baking tin with baking paper and set aside.
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In a food processor, do a quick blitz of the cashews then add remaining ingredients and blitz well until well combined.
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Spoon evenly into a lined tin, sprinkle coconut on top and pop in fridge or freezer to set.
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Once set remove from fridge/freezer and cut into small pieces.
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Can be stored in fridge for up to a week. Can also be stored in the freezer, be sure to wrap in airtight container.
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