A cashew-mel slice you ask, what is this? The cashew-mel slice is one of our most sought after recipes and our Healthy Twists take on a millionaire’s shortbread. We’ve created a vegan, gluten free and no bake recipe that once made just seems to vanish from the tin.
Vegan, Gluten free
Prep time – 25 minutes
150g cashew nuts
150g ground almonds
20g coconut oil
150g dates – pitted
200g dates – pitted
200g cashew butter
1 tsp. vanilla extract
200g dark dairy free chocolate
1 tsp. of coconut oil
Line the base and sides of a container (roughly 22cm x17cm x 6cm deep) with baking paper.
In a food processor blend the cashew nuts, ground almonds, pitted dates and coconut oil until they become a fine crumb. Check if the mix binds together when you squeeze some in your hands.
Spread the base mix of the cashew-mel slice evenly into the container and then place it in the fridge to chill.
To make the cashew–mel/caramel layer, add all the ingredients into the food processor and blend until they are fully combined and smooth in texture.
Remove the base from the fridge and carefully smooth the cashew-mel evenly over the base. Then return to the fridge.
Using a bain-marie gently melt the chocolate and coconut oil. Stir the chocolate just enough to combine with the coconut oil. Take the base layers from the fridge and pour over the melted chocolate until it evenly covers the surface.
Leave to cool before returning the cashew-mel slice to the fridge.
Once the chocolate has set, cut the cashew-mel slice into either large slices or bite site pieces. We find it really hard for the chocolate not to crack when we slice it. Turning it upside down can help stop the majority of the cracking (if you find an improved method please let us know).
Store in an airtight container, in a cool dry place or the fridge and consume within a week.