Vanilla Cake Batter Slice
Partnership with Botanika Blends
Makes: 1 loaf tin size
1 cup raw cashew nuts
1 cup shredded or desiccated coconut
1 tablespoon maple syrup or rice malt syrup
1 tablespoon almond butter or cashew butter
Pinch of salt
2 cups raw cashew nuts, soaked for an hour
2 tablespoons maple syrup or rice malt syrup
3 heaped tablespoons Botanika Blends Cake Batter Protein Powder
4 tablespoons coconut oil
5 tablespoons coconut cream
Confetti sprinkles of your choice
Add all ingredients to a high speed blender or food processor and process until a sticky crumb is formed.
Line a banana or loaf tin with baking paper.
Pour the sticky crumb into the banana loaf tin and using your hands, spread the mixture out pressing down as you move it around. Ensure that you have created an even layer.
Rinse the food processor out and add all of the filling ingredients, blend until smooth and thick.
Spoon the topping mixture onto the base layer of the raw slice, using a spatula to even it out. Bang the tin on the kitchen bench to break any bubbles which may have formed, this will also help evenly spread the layer.
Sprinkle with confetti of your choice and place in the freezer for 3 hours to set.