This vegan coconut slice is one of my favorite vegan dessert recipes when I want something that feels indulgent but is actually made with wholesome ingredients. It’s creamy, nutty, naturally sweetened, and packed with tropical flavor—everything I love in a healthy vegan dessert! This no-bake slice is a breeze to prepare and always a crowd-pleaser.
If you love making healthy no bake cake recipes like this vegan coconut slice then you will love some of my other recipes like this chocolate papaya cake (just 2 ingredients!), this raw vegan papaya cheesecake, this 3 ingredient sweet potato chocolate cake or this 2 ingredient chocolate apple cake. Lastly, if you love high protein treats too, then you have to check out my 3 ingredient peanut butter protein bar and my high protein raw vegan carrot cake.
Why I love making this vegan coconut slice
This macadamia dessert recipe brings together all the creamy richness of cacao butter and cashews with the distinct sweetness of gula melaka (palm sugar syrup), which you can easily swap for maple syrup if needed. Best of all, this is a vegan dessert that requires no oven time—just a food processor, blender, and a bit of patience while it sets in the fridge.
Ingredients needed for vegan coconut slice
Crust:
- 1 cup almond flour
- 1 cup desiccated coconut
- 10 Medjool dates (pitted)
- 2 tablespoon coconut oil
- 2–3 tablespoon water
Coconut macadamia filling:
- Extra desiccated coconut (for dusting)
- 225 grams raw cashews (soaked)
- ½ cup gula Melaka syrup or maple syrup
- ⅓ cup coconut cream or coconut milk
- ½ teaspoon salt
- 135 grams cacao butter
- 1 cup macadamias (roughly chopped)
How to make healthy vegan coconut slice
Step 1: Make the crust
Start by removing the pits from your Medjool dates. Add the dates, almond flour, desiccated coconut, and coconut oil to a food processor. Blitz until crumbly. While the processor is running, slowly drizzle in the water, one tablespoon at a time, until the mixture holds together when pinched.
Line a tray with baking paper and lightly grease it. Press the crust mixture evenly into the base to form a firm layer. Place it in the fridge while you make the topping.
Step 2: Blend the creamy topping
Soak your cashews in boiling water for at least 10 minutes or refrigerate them overnight to soften. Drain the cashews and add them to a high-speed blender along with the syrup, coconut milk or cream, and salt. Blend until smooth and creamy.
In a small saucepan, melt the cacao butter over low heat. Once fully melted, pour it into the blender with the cashew mixture and blend again until completely smooth.
Step 3: Add macadamias and assemble
Roughly chop the macadamias and stir them into the blended mixture with a spoon. Pour the creamy topping over your prepared crust and spread it out evenly.
Dust the top with desiccated coconut, then refrigerate overnight or until set.
Step 4: Slice and enjoy
Once firm, remove from the tray, slice into squares or bars, and serve chilled. These bars store well in the fridge and are perfect as a pre-made healthy vegan dessert option for the week.
Tips and tricks for perfecting your vegan coconut slice
- Soak your cashews well: The softer they are, the smoother your slice filling will be.
- Use a hot knife to slice: For cleaner cuts, run your knife under hot water before slicing.
- Cacao butter must be melted gently: Always melt cacao butter slowly over low heat. High temperatures can affect its texture and flavor, so keep the heat low and stir until just melted.
- For a nut-free version: You can remove the macadamias and replace with dried fruit such as dried mango or dried pineapple pieces (yum!).
- Be careful when blending hot liquids: Not all blenders are safe for hot ingredients. I use a Vitamix, which can handle warm liquids. Avoid using blenders like a NutriBullet, which are not designed for heat and could pose safety risks. Let mixtures cool slightly if unsure.
Frequently asked questions about vegan coconut slice
Gula Melaka syrup is a natural sweetener made from the sap of coconut palm flowers, often found in Southeast Asian cooking. It has a deep caramel flavor with hints of toffee and smokiness. You can find it sold as a thick syrup or in solid blocks that can be melted down. It’s an excellent alternative to refined sugar or maple syrup in macadamia dessert recipes like this one.
Yes! Maple syrup works beautifully in this recipe if you can’t find palm sugar syrup.
Cacao butter is the natural fat extracted from cacao beans. It’s solid at room temperature and has a pale yellow color with a subtle chocolate aroma. Commonly used in vegan and raw desserts, it helps create a rich, creamy texture and firm set—perfect for no-bake slices like this one.
Stored in an airtight container in the fridge, it will keep for up to one week. Due to the fresh coconut milk, it will not last longer than this.
Absolutely. Slice it first, then freeze in a single layer. Let it thaw slightly before serving.
Common mistakes to avoid when making this recipe
- Don’t skip soaking the cashews: They need to be soft to blend into a creamy filling.
- Avoid using low-fat coconut milk: It won’t give the same richness or help the slice set properly.
Let's make a healthy vegan coconut slice!
This vegan coconut slice is everything a good macadamia dessert recipe should be—creamy, satisfying, and made with real food ingredients. It's the perfect treat for festive gatherings. Whether you're after a healthy vegan dessert or just something delicious and plant-based to impress your friends, this slice ticks all the boxes.
If you liked this recipe then please leave me a comment below. I love hearing from you! For more easy and healthy recipes like this one you can follow me on YouTube, Instagram, TikTok, and Pinterest. Enjoy!
Easy Vegan Coconut Slice
Ingredients
Crust
- 1 cup almond flour
- 1 cup desiccated coconut
- 10 Medjool dates
- 2 tablespoon coconut oil
- 2-3 tablespoon water slowly added as required
Coconut Macadamia Filling
- 135 grams cacao butter
- 225 grams raw cashews
- ½ cup gula melaka syrup or maple syrup
- ⅓ cup coconut cream or coconut milk
- 1 teaspoon vanilla extract
- 1 cup macadamias
- ½ teaspoon salt I use fine Pink Himalayan Salt
- 1 tablespoon desiccated coconut extra for dusting
Instructions
Make the crust
- Start by removing the pits from your Medjool dates.
- Add the dates, almond flour, desiccated coconut, and coconut oil to a food processor. Blitz until crumbly.
- While the processor is running, slowly drizzle in the water, one tablespoon at a time, until the mixture holds together when pinched.
- Line a tray with baking paper and lightly grease it. Press the crust mixture evenly into the base to form a firm layer.
- Place it in the fridge while you make the topping.
Blend the creamy topping
- Soak your cashews in boiling water for at least 10 minutes or refrigerate them overnight to soften.
- Drain the cashews and add them to a high-speed blender along with the syrup, coconut milk or cream, and salt. Blend until smooth and creamy.
- In a small saucepan, melt the cacao butter over low heat. Once fully melted, pour it into the blender with the cashew mixture and blend again until completely smooth.
Add macadamias and assemble
- Roughly chop the macadamias and stir them into the blended mixture with a spoon.
- Pour the creamy topping over your prepared crust and spread it out evenly.
- Dust the top with desiccated coconut, then refrigerate overnight or until set.
Slice and enjoy
- Once firm, remove from the tray, slice into squares or bars, and serve chilled.
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