Top deck chocolate slice

The inspiration for this delectable slice comes from Cadbury’s classic Top Deck chocolate, which has been around for many years. It features a classic milk chocolate bar, topped with white chocolate. Needless to say, it’s one of Cadbury’s most popular bars!

Top tips when making this top deck chocolate slice:

• Top tips when making this top deck chocolate slice:
• Use two spatulas when adding and pressing into your baking tin, as the mixture can be quite sticky. 
• Store in an airtight container in the pantry for up to three days, or even longer in the fridge.
• Ice your slice! Add some simple chocolate icing to make this slice extra-tasty.

Ingredients

• 170g coconut butter
• 1 cup raw cashews
• 1½ cups shredded coconut
• 1 tablespoon vanilla extract
• ¾ cup coconut cream
• 2 tablespoons brown rice syrup
• 3 tablespoons cacao powder
• 1 teaspoon cinnamon powder

Instructions

1. Line a rectangular or square baking tin with baking paper.
2. Place coconut butter into a small saucepan and heat over a medium heat until runny, stirring regularly.
3. Place melted coconut butter, cashews, shredded coconut, vanilla extract, coconut cream and brown rice syrup into a food processor, and blend until well combined.
4. Remove half the mixture and press into the prepared baking tin.
5. Add cacao and cinnamon powders to the remaining mixture, and process until mixed through. Press over the top of the vanilla layer.
6. Place tin into the freezer until set (approximately 30 mins to one hour), then remove from the freezer and cut into squares.