Craving chocolate? Try these healthier cashew and chocolate slices.
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
Cashew chocolate slices
- 300g raw cashew nuts
- cooking spray/butter, to grease
- 60ml (4 tbsp) tahini
- 50g xylitol
- 60g cocoa powder
- 30g ground almonds
- pinch salt
- 10ml (2 tsp) vanilla essence
- 5ml (1 tsp) ground cinnamon
- 100ml warm water
Place the cashew nuts in a bowl and cover them with boiling water. Allow to soak, 10 minutes, before draining and discarding the water.
Grease and line a 20cm square baking tin with baking paper.
Place the soaked cashews and the remaining ingredients in a blender and blitz until almost smooth. Press the mixture into the prepared baking tin with your fingertips (it doesn’t need to fill the entire tin – you simply want a layer of about 1,5cm deep). Cover with cling film and place in the fridge to set, 1 hour.
Remove from tin, slice into about 3cm squares and store, covered, in the fridge for up to 4 days until serving.