This slice, cold, creamy, and decadent, is addictively satisfying to eat. The pairing of the cocoa biscuit base with the creamy coconut ice cream filling and cocoa ganache on top is unbeatable.
Although I would still like to adapt this recipe with some subtle personal tweaks, I currently give all the credit to Maša from the Heartful Table, a vegan food blogger who developed this recipe! Here is her original recipe.
Ingredients
Base:
- 1 & 1/2 cup ground almonds
- 1 tbsp coconut oil, melted
- 2 tbsp cacao powder
- 2 tbsp maple syrup
- a couple cracks of salt
Filling:
- 1 & 1/2 cup raw cashews (raw, not roasted, soaked overnight if possible)
- 3/4 cup desiccated coconut
- 2 tbsp maple syrup
- 7 large medjool dates, pitted
- 1 cup coconut cream (it would be interesting if you whipped this before...I'm going to test this)
- pinch of salt
Topping:
- 1/4 cup coconut oil
- 2 tbsp maple syrup
- 1/4 cup cacao powder
- 1/4 cup coconut cream
Method
1. If you haven't soaked your cashews overnight, place them in a pot of boiling water while you start.
2. Combine all base ingredients together in a food processor and pulse until finely combined; it should be slightly crumbly but able to stick together. If you notice it is very oily, add a bit more ground almonds.
3. Line a square/rectangle tray dish with baking paper and spread the base evenly on the bottom. Chuck it into the freezer while you continue the recipe.
4. Drain your cashews and add them into the food processor along with the rest of the filling ingredients. Pulse them together until they are as smooth as you can get them.
5. Pour the mixture on top of the base (from the freezer) and spread evenly. Put it back into the freezer until set; this usually takes 3-4 hours, or for best results, overnight (the longer you let it set now, the quicker you will be able to have a cheeky taste after the last layer cools on top).
6. When the slice is ready, quickly combine all the topping ingredients together in a small saucepan and whisk quickly until glossy and smooth.
7. Take the slice out from the freezer and pour the topping on, spreading it evenly.
8. Back into the freezer for 15 minutes, or until the top is set.
9. Now, you can enjoy this slice now; however, if you let it freeze overnight, you will get the best results (like Maša describes, it's more chewy and satisfying to eat when it's completely frozen, like ice icecream). Also delish now though, so if I were you...I would have a wee taste and then save the rest for tomorrow!