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Chocolate Ganache Vanilla Slice

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 12
Calories 517kcal
Author Samantha



  • 2 cups desiccated coconut
  • 1 ½ cups cashews
  • ½ cup coconut oil soft at room temperature, not melted
  • 2 tablespoon rice malt syrup
  • 1 ½ tablespoon 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



  • 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!


Store in an airtight container, refrigerated, for 1 week.


Calories: 517kcal | Carbohydrates: 23g | Protein: 6g | Fat: 46g | Saturated Fat: 34g | Sodium: 20mg | Potassium: 417mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 0.6mg | Calcium: 30mg | Iron: 4.2mg