Sticky Slice

I must warn you… this slice is incredibly sweet, gooey and really yummy! My kids fight over who is going to get to lick the bowl.  Adding the carob powder into the base is optional, it is still yummy either way. Have included a photo of both.


90g cashews
2 eggs
120g white sugar
90g rolled oats
90g plain flour
1/2 teaspoon baking powder
1/4 teaspoon salt
50g Carob powder (optional)

250g of cream cheese, softened
450g of sugar
2 eggs
1 teaspoon of vanilla essence

Preheat oven to 180 ° C.  Grease a 22cm square cake tin.

For the base:
Place cashews into TM bowl and chop for 5 sec on speed 7. Add the eggs and sugar, mix on speed 6 for 5 sec.
Add the oats, flour with the baking powder and salt and carob. Mix on speed 4 for 10 sec or until combined. Press into the bottom of the greased cake tin. Use the back of a wet spoon or damp fingers if easier.

To make the top layer:
Place sugar into a clean and dry TM bowl and mill for 30 sec on speed 10. Add the cream cheese, eggs and vanilla. Cream together for 30 sec on speed 5. Spread evenly over base and cook in oven for approx 35 mins or until  light golden brown.  Consistency should be creamy, yet firm like a cheesecake. The top becomes beautifully crispy with a yummy gooey middle.
Allow to cool in pan before cutting into squares with a knife. Can be easier to slice when popped into the freezer to chill for a bit. Otherwise it tastes even better the next day. Store in an air tight container in the fridge.

The slice without carob in the base.

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