Chocolate Cashew "Uncheese Cake" Slice

My kids call this "fudge slice" when it is straight from the refrigerator because it is quite firm, but as it comes to room temperature it becomes softer, more like a cheese cake.  It has a nice, cashew flavour.  It is not a healthy slice - it is treat food.  But it is gluten-free, vegan treat food, so useful for all sorts of diets and allergies.  There is cane sugar and margarine in the glaze (icing) so you could just leave that off if necessary

Before I give you the recipe, just a quick note about the equipment used.  I used my Vitamix blender for the cashew filling (the main part of the slice).  I started it in a food processor (because I had that out for another recipe, and I used that for the base) but that didn't work.  The cashews were still gritty, and I wanted it to be completely smooth like a cheesecake.  It worked quickly and easily in the Vitamix.  If you don't have a Vitamix, I would suggest soaking the cashews overnight and then draining them well.  I haven't tried this yet though, and will edit this post once I get a chance.

The slice has three layers.  You could leave the top layer off, but it neatens it up.  Each layer is very quick but after the filling (the second layer) you do need to give it time to set in the freezer.  You could even just put it in the freezer overnight and add the glaze (the top layer) in the morning - this sets almost instantly.

Chocolate Cashew "Uncheese Cake" Slice

There are three layers on this slice.  You could leave the top layer off if you really wanted to.

Prepare a slice tin by lining it with parchment paper.

BASE:

1 1/2 cups almond meal

1/3 cup raw cacao powder

4 1/2 (90 ml) tablespoons maple syrup

1 1/2 teaspoons vanilla extract

Combine all of the ingredients in a food processor or pulse them in a blender - you don't want to end up with nut butter!  Just mix enough to end up with something that looks like cheesecake biscuit base. Spoon this into your lined slice tray and press it down as evenly as you can.  Set aside.

FILLING:

2 1/2 cups raw cashews

1/2 cup melted coconut oil

1/2 cup maple syrup

1/2 cup raw cacao powder

3 medjool dates (remove the seeds)

1/2 cup water

In a Vitamix (or other high powered blender - see note above) blend together all the ingredients until the mixture is completely smooth and you can't tell from the texture that there are nuts in there.  Scrape this on top of the base in the slice tray and smooth it out.  Put it into the freezer until it is solid (about 2 hours).

It is easiest to remove the slice from the tray before adding the glaze as you wont spoil the look of the top (even if you have to turn it upside down) because it is frozen.  The glaze is easy to add out of the tray.  So, once the slice is frozen, remove it from the tray and set it aside while you make the glaze.

GLAZE:

This is my standard smooth chocolate glaze for cakes.

1/2 cup sugar (I use raw organic sugar)

3 tablespoons (about 60 grams) margarine

1 1/2 tablespoons (30 ml) non-dairy milk

2 tablespoons raw cacao powder (sifted)

2 teaspoons vanilla extract

Combine all of the ingredients except the vanilla in a saucepan.  Put over heat and stir with a wooden spoon - bring it to the boil.  Keep stirring while the glaze simmers for 2 minutes.  Remove from the heat and stir continuously for 5 minutes.  Stir in the vanilla.

Working quickly, pour this over your slice and spread it.  Because the slice is so cold from the freezer the icing will set very fast - perhaps before you have it spread neatly (it goes smoothly onto room temperature cake).  You can have some boiling water ready in a glass to dip your spatula in to help with spreading if necessary.

CUT THE SLICE into squares and serve.