- Prep Time: 30 minutes
- Serving: Serves more than 10
Vanilla Slice
Sweet and chewy, this recipe for Vanilla Slice has been shared with us by Bianca Slade from Wholefood Simply. It has the flavours of a vanilla slice but without the gluten, dairy and egg of the original. For a traditional version of Vanilla Slice, check out The Desserts Issue.
Recipe Tester Feedback: "This was a really delicious dairy free version of the vanilla slice and will definitely be making it again." - Elizabeth
No: Gluten / Dairy / Egg
Contains: Nuts
Total Preparation Time 30 minutes + setting time
Makes 25 small pieces
Can be frozen
Ingredients
- Base:
- desiccated coconut - 250g
- dates - 10, medjool, seeds removed
- vanilla - 1/2 tsp, extract, concentrated natural
- salt - pinch
- Filling:
- cashew nuts - 300g, raw
- desiccated coconut - 100g
- honey - 40g
- vanilla - 1 tsp, extract, concentrated natural
- salt - pinch
- Icing:
- coconut oil - 80g (See Note)
- honey - 20g
- vanilla - 1/2 tsp, extract, concentrated natural
Method
Base:
- Place desiccated coconut (250g), medjool dates (10), vanilla (1/2 tsp) and salt (pinch) in the bowl. Blend Speed 8 / 30 seconds until well combined and coming together.
- Press the base mixture firmly into your prepared tin and place in the fridge or freezer to set.
Filling:
- Place the cashews (300g), coconut (100g), honey (40g), vanilla (1 tsp) and salt (pinch) into the bowl. Program 1 minute / Speed 8 until smooth and well combined.
- Press the filling mixture firmly onto your base. Place in the fridge to set.
Icing:
- Place coconut oil (80g), honey (20g) and vanilla (1/2 tsp) in the bowl and combine Speed 3 / 10 seconds. Pour into a bowl and place in the fridge for 15 – 20 minutes to thicken.
Assembly:
- Remove all ingredients from the fridge and whip the mixture with a teaspoon or fork until it is a beautiful, perfect, creamy frosting consistency. Spread the icing thinly over your slice with the back of a spoon. Return to the fridge to set. Cut and enjoy!
Notes:
- The coconut oil used was completely liquefied. If you are using solid but soft coconut oil just whip until you achieve the desired consistency and omit the setting in the fridge step.
- These will need to be refrigerated or frozen. If you are travelling with them, take them frozen and they will defrost along the way.
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