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Chocolate Ganache Vanilla Slice
Prep Time
20
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
25
minutes
minutes
Servings
12
Calories
517
kcal
Author
Samantha Pickthall
Ingredients
Base
2
cups
desiccated coconut
1 1/2
cups
cashews
1/2
cup
coconut oil
soft at room temperature, not melted
2
Tbsp
rice malt syrup
1 1/2
Tbsp
vanilla bean extract
1
vanilla bean pod
seeds removed
Chocolate Ganache Topping
250
g
canned coconut cream
200
g
dark chocolate block of choice
broken into squares
US Customary
-
Metric
Instructions
Base
Line a 9” x 9” square baking tray with parchment paper, set aside.
In a high speed food processor, add all base ingredients, pulse until well combined and mixture begins to stick together.
Press mixture into prepared pan, set in refrigerator.
Chocolate Ganache Topping
In a double boiler over low-medium heat, melt coconut cream and chocolate together, stirring occasionally until smooth and shiny.
Once completely melted and smooth, remove from heat and let cool 10 minutes.
Remove base from fridge and carefully pour over warm ganache.
Place back into the refrigerator for 2-3 hours or until ganache has set.
Once firm, remove from pan and slice into squares.
Enjoy!
Notes
Store in an airtight container, refrigerated, for 1 week.
Nutrition
Calories:
517
kcal
|
Carbohydrates:
23
g
|
Protein:
6
g
|
Fat:
46
g
|
Saturated Fat:
34
g
|
Sodium:
20
mg
|
Potassium:
417
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
5
IU
|
Vitamin C:
0.6
mg
|
Calcium:
30
mg
|
Iron:
4.2
mg