I absolutely loved this slice – the kids and I have become a bit obsessed with cashew cream cakes and slices and it is so lovely to have finally found a recipe combination that creates a vegan ‘cheese-cake’ type of cake or slice 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. But the Agar agar powder continues to be my friend. It has no taste or smell, so it can basically be added to anything and I am loving the consistency that I am currently creating!
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. Make sure you pop in and check it out if in Tenterfield.
Orange Cashew 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 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.
Orange Cashew Cream.
1 cup cashews – soaked for at least four hours
3 Tablespoons Maple Syrup
½ cup orange juice
½ cup water.
¾ teaspoon agar agar powder.
Blend cashews, maple syrup and orange juice 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 orange cream 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.