Easy Vegan Coconut Slice

An easy vegan dessert recipe made with healthy natural ingredients. This vegan coconut slice requires no baking and is so easy to make!

Course Dessert, Vegan Dessert

Cuisine Vegan, Vegan Dessert

Keyword Coconut Slice, Macadamia Slice, vegan, Vegan Dessert, Vegan Slice

Prep Time 20

Cook Time 5

Refrigeration Time 8

Total Time 8 25

Servings slices

Calories 300kcal

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.

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.

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.

These bars store well in the fridge and are perfect as a pre-made healthy vegan dessert option for the week.