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Choc berry coconut slice
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Prep Time:
15 minutes
Cook Time:
310 minutes
Total Time:
325 minutes
"Indulgent slice with a Weet-Bix base, creamy dairy-free filling, topped with your favorite chocolate bar."
Ingredients:
  • 225g (1 1/2 cups) raw cashews
  • 10 Gluten Free Weet-Bix
  • 125ml (1/2 cup) coconut oil, plus 80ml (1/3 cup), extra
  • 27.00 gm maple syrup
  • 120g (3/4 cup) frozen mixed berries
  • 45g (1/2 cup) desiccated coconut
  • 320g can sweet condensed coconut milk
  • 30.00 ml white chia seeds
  • 180g pkt Fry’s Turkish Delight mini bars, sliced diagonally
  • 80g fresh raspberries, torn
  • 6.60 gm coconut flakes
  • 20.00 ml pistachios, coarsely chopped
  • 2 tsp dried edible rose petals (optional)
  • 60g dark chocolate, melted
Instructions:
  • In a heatproof bowl, pour boiling water over the cashews and let them soak for 1 hour. Drain thoroughly.
  • Preheat your oven to 180C/160C fan forced. Grease a 16 x 26cm slice pan and line it with baking paper. Blend the Weet-Bix in a food processor until fine crumbs form, then mix in the coconut oil and maple syrup. Press the mixture firmly and evenly into the pan using a flat-based glass. Bake for 7 minutes until light golden, then cool on a wire rack.
  • In a blender, combine soaked cashews, berries, desiccated coconut, condensed coconut milk, extra coconut oil, and 1 tablespoon of chia seeds. Blend until creamy.
  • Pour the creamy cashew mixture onto the crisp Weet-Bix base, then glide a crank-handled palette knife or the back of a metal spoon to create a flawless surface. Chill the slice in the freezer for 2 hours, or until firm.
  • Allow the slice to sit out at room temperature for 10 minutes before serving. Garnish with Turkish Delight, raspberries, coconut flakes, pistachios, and rose petals (if desired). Sprinkle with the remaining 2 tsp of chia seeds, drizzle with melted dark chocolate, and cut into 15 pieces.

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