Proganics Chocolate and Peanut Butter Slice

Lara Flanagan.

Yields 16

Chocolate and Peanut Butter Slice with a Candied Cashew Crumb

A delicious and nutritious slice! If you would like a creamier slice, just double the chocolate cream filling.

20 minPrep Time

50 minCook Time

1 hr, 10 Total Time

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Ingredients

• Base Ingredients
• 2 cups flour
• 3 tablespoons caster sugar
• ¾ cup olive oil
• 2 teaspoons almond milk
• ---
• Filling Ingredients
• 1 cup raw cashews – soaked for at least four hours, overnight is ideal
• 3 tablespoons of maple syrup
• ½ cup almond milk
• 5 tablespoons choc peanut butter protein powder
• 1 tablespoon peanut butter
• ½ cup water
• ¾ teaspoon agar-agar powder
• ---
• Ingredients for Candied cashew crumb
• 3 cups raw cashew nuts
• ½ teaspoon salt
• 1 teaspoon cinnamon powder
• 4 tablespoons brown sugar
• 4 tablespoons caster sugar
• 80 ml aquafaba – liquid from a tin of chickpeas

Instructions

1. Instructions for Base
2. Prepare a tart tray by lining the base with baking paper. I used a rectangular loose-bottomed tray that was 35cm x 12cm
3. Pre-heat oven to 160 degrees Celsius
4. Combine the flour, sugar, olive oil and almond milk in a processor until the mixture comes together as a crumbly dough.
5. Press into the tart tray and evenly distribute
6. Bake for 20 minutes.
7. After removing from oven, cover with a clean tea-towel and press with hands while warm to ensure that the base is firmly compacted.
8. ---
9. Instructions for Filling
10. Drain the soaked cashews and place in a blender with maple syrup, almond milk, choc peanut butter protein powder and peanut butter
11. Blend until completely smooth and no hint of granulation from the cashew nuts
12. In a saucepan, combine water and agar agar powder, whisk and bring to the boil.
13. Immediately reduce heat and cook for 2 minutes on a low heat while whisking continuously
14. Make sure you cook this for 2 minutes – the cooking process activates the agar-agar so it will set the mixture
15. Then add the agar-agar mixture to the chocolate and peanut butter mixture in the blender and blend until smooth and combined
16. Immediately pour over the base in the tart tin and place in the fridge
17. ---
18. Instructions for cashew crumb
19. Pre-heat oven to 150 degrees Celsius
20. Line a baking tray with baking paper
21. Add the salt, cinnamon and sugars to a bowl and combine
22. Whisk aquafaba with a fork until fluffy
23. Pour the nuts into aquafaba and stir to coat
24. Add the sugar mixture and stir again to coat the nuts in the mix
25. Pour coated nuts on to the baking tray
26. Bake for 15 minutes and then stir them with a fork to stop them clumping and return them to the oven for another 15 minutes.
27. Remove from oven and allow to cool and harden.
28. Once cool, whiz in the processor to form a chunky crumb
29. Spoon mixture over chocolate tart filling.
30. Cut into 16 pieces.
31. Store in an air-tight container until ready to serve