I absolutely loved this slice – I have become a bit obsessed with cashew cream cakes and slices and I am trying to perfect one that does not need to be frozen. Due to my Overcoming MS protocol that I follow, Cacao Butter and Coconut Oil is not an option for me which is pretty much the two staple ingredients in many vegan and raw desserts. So I have been experimenting with Agar Agar powder. Agar Agar is a gelling agent that comes from a south-east Asian seaweed. It has no flavour and no smell so it can be used in anything. It is an amazing ingredient and a vegan gelatin substitute that can be used as a thickener for soups, jams, ice creams and lots of other desserts. My only issue with it initially is that it sets quite firmly (much more so than gelatin) so my first attempts were quite rubbery!!!! But I think I am getting the quantities right as this was a lovely consistency.
I source most of my ingredients from my little local health store, Tenterfield Health. Bec, one of the owners is a wealth of knowledge and always happy to source any hard to find ingredients for me. I get all my nuts, dates and bulk ingredients there in addition to many other ingredients. Most of the ingredients for this slice came from Tenterfield Health! So make sure you pop in and check it out if in Tenterfield.
Chocolate & Orange Cream Slice
Line the bottom of a rectangular loose-bottomed tray (mine was 35 cm x 12 cm)
375-gram pitted dates
200-gram raw cashew nuts
1 Tablespoon Cacao Powder
1 Tablespoon Almond Meal
Zest of one orange
Process ingredients in processor until forms an almost sticky dough. Press firmly into the bottom of the pan, ensuring evenly spread and place in fridge.
Chocolate & Orange Cream.
1 cup cashews – soaked for at least four hours
3 Tablespoons Maple Syrup
½ cup orange juice
1 Tablespoon Cacao Powder.
½ cup water.
¾ teaspoon agar agar powder.
Blend cashews, maple syrup, orange juice and cacao powder until smooth.
Combine water and agar agar in a small saucepan, whisk and bring to boil. Immediately reduce heat and cook for 2 minutes on a low heat and continue whisking slowly until agar has dissolved and started to thicken. (Make sure you cook this for two minutes – the cooking process is part of the thickening process.)
Add this mixture to the chocolate mixture and blend again until fully combined.
Add mixture to the tart base and leave in the fridge until set.
I garnished with orange powder which I made from dehydrated orange zest and small orange triangles cut from dehydrated orange slices.