A vegan dessert that is gluten free, requires no baking, & doesn't compromise on flavour? Yes please!!
Macadamias are perfectly set in a smooth buttery texture with hints of vanilla. All set on top of a coconut cookie base and finished with a dusting of desiccated coconut. The flavour & texture combination of this slice is beyond mouth watering!
You are going to need a few hard to find ingredients (the hardest part), and then 20 minutes of your time to make this bad boy.
Vegan Dessert Ingredients
The trickiest part about this vegan dessert recipe is the main ingredient, cacao butter. Once you have sourced the cacao butter the rest is easy! The recipe can be broken into 2 main parts:
- The coconut cookie base
- The creamy slice set on top
Coconut Cookie Base
To make the coconut cookie base, just add 1 cup of almond flour, 1 cup of unsweetend dessicated coconut, 10 Medjool dates, 2 tablespoon of coconut & a few tablespoon of water to a food processor. Pulse until a cookie dough is form. Continue to add 1 tablespoon of water as required, until a cookie dough is formed.
Firmly pack the dough into a baking tray lined with baking paper. I use a square 8 inch (22.5cm) x 4.5cm depth baking tray. Line the baking paper just short of two opposite sides. This will ensure all of your end pieces have a crisp edge, and won't crumble. The idea of the baking paper is so you can pull out the slice in one whole piece to cut. You therefore don't need to cover the whole baking tray.
Slice Mixture
The slice mixture is made by adding melted cacao butter, vanilla essence, salt, almond milk, coconut cream, agave syrup & soaked cashews to a high speed blender.
I like to boil the cashews for 10 minutes whilst I'm making the cookie dough. Once you have boiled the cashews, drain and add them to the blender with all other ingredients. Blend until real smooth.
Cacao Butter
The cacao butter is essential for this recipe. You can usually find this at health food or store, or online. Cacao butter, also known as cocoa butter, is the byproduct of cocoa bean processing industry and is obtained from the mature bean from the Theobroma cacao plant.
It has mostly a flavourless taste to it, and is soft and creamy when cool. When heated it forms a completely liquid state.
Cacao Butter - Alternatives
This can be an expensive ingredient, which you can use substitutes for. If you live in Asia, a cheaper alternative to consider may be the palm butter. You can purchase this on online baking stores, where it is usually still marketed as cocoa butter, but the price is the dead give away. I bought 1kg of "cocoa butter" for RM 11.50, where as pure cacao butter is RM 15 / kg. I have made this recipe with both, and both yield the same results.
Finally you are going to combine both parts of your mixture! Stir in your macadamias to your slice mixture in the blender, and then pour over your cookie base. Lastly, cool in the refrigerator for at least 1 hr.
Remove from the refrigerator once solid, and slice into squares or bite size pieces. Finish with a sprinkle desiccated coconut dusting. Enjoy!!
Vegan Dessert - Nutrition
This vegan dessert is healthier than most other traditional slices, but it is still packed with sugar (thanks to the agave), and is high in calories, so enjoy moderately!
Vegan Dessert Nutrition For the Whole Slice
- Calories: 6125
- Carbs: 414g
- Protein: 54g
- Fat: 499g
Vegan Dessert Nutrition For 1 Piece (Serves 30)
- Calories: 205
- Carbs: 13.8g
- Protein: 1.8g
- Fat: 16.6g
Vegan Dessert - Coconut & Macadamia Slice
Ingredients
Slice Mixture
- 200 g cacao butter see blog post for alternatives
- 1.5 cup soaked or boiled cashews (225g)
- 150 ml agave syrup
- 20 ml almond milk
- 70 ml coconut cream
- ¼ teaspoon salt I use fine Pink Himalayan Salt
- 3 teaspoon vanila extract
- 1 cup chopped macadamias stirred in at the end
Coconut Cookie Base
- 1 cup almond flour
- 1 cup unsweetend dessicated coconut
- 10 Medjool dates
- 2 tablespoon coconut oil
- 2-3 tablespoon water slowly added as required
Instructions
- Add cashews to boiling water and leave for 10 minutes whilst you make the coconut cookie base
Coconut Cookie Base
- Add almond flour, dates, dessicated coconut & coconut water to a food processor. Pulse until a cookie dough is formed. Slowly add 1 tablespoon of water at a time if your mixture is too dry
- Line a baking tray with baking paper. Ensure only 2 sides have the baking paper extended. This will stop the corners of your slice crumbling due to scrunched up baking paper
- Firmly pack the dough into the tray. Make sure its very firmly packed. Transfer to the fridge whilst you make your slice mixture
Slice Mixture
- Melt the cacao butter until completely liquid
- Remove and drain the cashews from the boiling water (boil for 10 minutes or more). Alternatively, you can soak your cashews overnight or for 8+ hrs
- Add all ingredients (excluding the macadamias) to a high speed blender. Cacao butter, agave syrup, salt, vanilla extract, almond milk and coconut cream. Blend until smooth
Combining The Two
- Remove the coconut cookie base from the fridge
- Stir in your chopped macadamias to the blended mixture. Pour over the coconut cookie base
- Refridgerate for at least 1 hr
- Once cooled, remove the the baking tray by lifting the baking paper. Cut into slices or bite size slices
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