Exotic Oat, Cashew & Coconut Slice
Serves 12
20 minutes prep time | 15 minutes Processing Time
A tropical treat with Oat, Cashew, and Coconut Slice. This exotic recipe combines creamy cashews, shredded coconut, and hearty oats for a delicious escape.
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Plant based
Nutritional Information
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1 ½ cups Harraways Rolled Oats
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½ cup plain flour
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100 g butter
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½ cup brown sugar
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½ tsp salt
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¼ tsp baking powder
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¼ cup golden syrup
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½ cup desiccated coconut
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¼ cup unsalted and roasted cashews - chopped
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½ cup dark chocolate
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¼ cup toasted coconut pieces
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¼ cup freeze-dried raspberry
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¼ cup unsalted and roasted cashews - chopped
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Ingredients
Base
Topping
Hidden
Exotic Oat, Cashew & Coconut Slice
Serves 12
20 minutes prep time | 15 minutes Processing Time
A tropical treat with Oat, Cashew, and Coconut Slice. This exotic recipe combines creamy cashews, shredded coconut, and hearty oats for a delicious escape.
-
Plant based
Nutritional Information
Share
-
1 ½ cups Harraways Rolled Oats
-
½ cup plain flour
-
100 g butter
-
½ cup brown sugar
-
½ tsp salt
-
¼ tsp baking powder
-
¼ cup golden syrup
-
½ cup desiccated coconut
-
¼ cup unsalted and roasted cashews - chopped
-
½ cup dark chocolate
-
¼ cup toasted coconut pieces
-
¼ cup freeze-dried raspberry
-
¼ cup unsalted and roasted cashews - chopped
- {"selected_product":{"handle":"rolled-oats-1-3kg-value-pack","id":"gid://shopify/Product/12619880923296","title":"Rolled Oats 1.3kg","only_default_variant":true,"variants_length":1,"variants":[{"displayName":"Rolled Oats 1.3kg - Default Title","id":"gid://shopify/ProductVariant/48943024930976","price":"10.00","product":{"__typename":"Product","id":"gid://shopify/Product/12619880923296"},"requiresShipping":true,"sku":null,"title":"Default Title","weight":0,"weightUnit":"KILOGRAMS"}]}}
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Ingredients
Base
Topping
Hidden
Method
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· Preheat the oven to 180°C. Grease and line a slice tin with baking paper.
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· In a large mixing bowl, combine the oats, plain flour, desiccated coconut, chopped cashews, salt, and baking powder. Mix well until evenly combined.
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· In a saucepan over low heat, add the golden syrup, butter, and sugar. Stir continuously until the sugar has fully dissolved and the mixture becomes smooth and slightly thickened. Do not allow the mixture to caramelise.
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· Pour the warm syrup mixture into the dry ingredients and mix using a spatula until everything is evenly coated.
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· Transfer the mixture into the prepared slice tin. Spread evenly and press down using the back of a measuring cup or spoon to create a smooth, compact layer.
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· Melt the dark chocolate using a double boiler method until smooth.
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· Pour the melted chocolate over the slice base, spreading evenly to completely cover the surface.
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· Sprinkle the reserved roasted cashews and toasted coconut over the chocolate layer.
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· Bake at 180°C for 15 minutes. Remove from the oven and scatter the raspberry pieces evenly over the top.
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· Return to the oven and bake for a further 10 minutes, or until the slice is firm to touch.
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· Transfer to a wire rack to cool completely.
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· Cut into slices and store in an airtight container in the refrigerator for up to 5 days.
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