It's almost Easter - which always means indulgence. Here's a great recipe that has all the heart, and none of the sugar. Perfect for a simple, rich treat to share.
Ingredients
450g raw unsalted cashews
250g firm coconut oil
1/2 cup (125ml) maple syrup
Finely grated zest and juice of 1 lemon
300g strawberries (hulled weight)
2 tsp finely grated beetroot
CHOCOLATE LAYER
400g nuts (we used almonds and walnuts)
400g medjool dates, pitted
1 cup (100g) cacao powder
1 vanilla bean, split, seeds scraped
Directions
1. Soak cashews in a bowl of water overnight. The next day, drain cashews. Grease a 20cm x 30cm lamington pan and line with baking paper, allowing 5cm to overhang.
2. For the chocolate layer, whiz all ingredients and 1/3 cup (80ml) water in a food processor until finely chopped. Press half the mixture into the prepared pan and smooth the surface. Chill until needed. Place remaining mixture between 2 sheets of baking paper and roll out to a 20 x 30cm rectangle. Chill until needed.
3. Wipe clean food processor. Add cashews and whiz for 2-3 minutes or until a smooth paste. Add oil, maple syrup, lemon zest and juice, and strawberries. Whiz until smooth. Pour over base and smooth the surface. Freeze for 30 minutes or until firm.
4. Lightly brush strawberry layer with water. Cover with remaining chocolate layer, pressing to join. Chill overnight or until firm. The next day, remove from fridge and cut into bars. Store chilled, in an airtight container, for up to 2 weeks.