I have a mid-week delight for you and it’s in the form of chocolate ganache! Chocolate Ganache Vanilla Slice, not your traditional vanilla slice by any means but these two classic flavours never go out of style.
Slices are fun and easy to prepare and this recipe is completely irresistible. A quick base layer made with cashews, coconut and vanilla. The topping? A 2-ingredient dairy free chocolate ganache, ohh yess. Would you have ever guessed that a luscious, velvety smooth, dairy free chocolate ganache would require only 2-ingredients? Well it’s true and I hope you’re scheduling this slice into your week as we speak.
There is a lot of vanilla in this recipe but that’s a good thing because vanilla is timeless, glorious and creates a fabulous base flavour. Vanilla and chocolate are two of the most classic flavours we know and for good reason. We’re keeping things really simple with this recipe but you wouldn’t think it’s so easy when taking bite.
This dairy free chocolate ganache recipe is going to blow you away and whoever else enjoys this slice, you best be prepared to be inundated with more requests to make it 😉
Enjoy friends!
Chocolate Ganache Vanilla Slice
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
Instructions
Base
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Line a 9” x 9” square baking tray with parchment paper, set aside.
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In a high speed food processor, add all base ingredients, pulse until well combined and mixture begins to stick together.
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Press mixture into prepared pan, set in refrigerator.
Chocolate Ganache Topping
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In a double boiler over low-medium heat, melt coconut cream and chocolate together, stirring occasionally until smooth and shiny.
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Once completely melted and smooth, remove from heat and let cool 10 minutes.
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Remove base from fridge and carefully pour over warm ganache.
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Place back into the refrigerator for 2-3 hours or until ganache has set.
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Once firm, remove from pan and slice into squares.
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Enjoy!
Recipe Notes
Store in an airtight container, refrigerated, for 1 week.
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