The raw slice version of the classic Oreo, of super-dark chocolate ‘biscuit’ that sandwiches super-vanillary cream.

This slice is more like an Oreo cookie than the other Cookies and Cream slice I made up. More chocolate, more vanilla.

BASE
125g (3/4 cup) raw almonds
80g 90% dark chocolate (full block of Lindt Excellence)
2 tbsp cacao powder
4 medjool dates, pitted and soaked for 15 minutes in 125ml (1/2 cup) water from a recently boiled kettle
1 tsp vanilla powder

FILLING
100g (1 full cup) raw cashews, soaked for a couple of hours or overnight, then drained
2 tbsp maple syrup
150ml coconut cream
3 tsp vanilla powder
some of the date soaking water, as required
80g raw cacao butter, melted

PROCEDURE

I line 2 of my small brownie tins (25cm long by 7.5cm wide by 4.5cm deep) with wax paper. For a normal sized pan, use double the above ingredients.

In a food processor, grind the almonds to a flour for 30 seconds in the Breville Kitchen Wizz Pro.

Add the dark chocolate, cacao, dates (not the soaking water), and vanilla powder, and blitz for about 30 to 60 seconds until a moist, finely chocolate chipped, crumble forms. Press half this mix into each of the 2 lined tins. Put both into the freezer to set as much as possible.

Put the cashews, maple syrup, coconut cream and vanilla into a high speed blender like a Vitamix. Blend for a minute or two.

If the mixture is almost too thick to blend, add some of the date soaking water and blend again. It should be silky smooth.

Leave the blender running on low, and pour in the melted cacao butter and blend until well combined.

Pour the filling over one of the layers of ‘biscuit’, smoothing it out.

Remove from the other biscuit layer from the freezer and gently extract it from the tin and lay over the top of the cookie cream layer. Pres ever so slightly to get the layers to bond.

Refrigerate until very cold and firm all the way through. Use the wax paper overhang to pull the slice out of the tin, slice and refrigerate until eaten.