Vegan Slice

This Vegan Slice has a nutty base, berry jam center, and white chocolate topping. It's a gluten-free, no-bake treat that's as healthy as it is indulgent!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 25

Chill Time 2

Total Time 2 55

Servings squares

Calories 4603kcal

Author Samantha Pickthall

Ingredients

Base

1 cup brazil nuts
⅔ cup desiccated coconut
⅓ cup raw unsweetened cacao powder
½ cup dried pitted dates
1 cup boiling water
3 Tbsp coconut oil, softened or solid, not melted
2 Tbsp maple syrup

Jam Layer

2 cups frozen mixed berries
2 Tbsp maple syrup
1 Tbsp chia seeds
½ cup desiccated coconut

White Chocolate Topping

200 g vegan white chocolate, broken into squares
3 Tbsp coconut oil
1 cup desiccated coconut

Instructions

Base

Line Baking Pan: Line an 9-inch x 9-inch square baking pan with parchment paper. Set aside.
Prepare Dates: Soak pitted dates in the boiling water for 10 minutes to soften them. After soaking, drain the dates thoroughly to remove excess water before adding them to the food processor.
Mix Base Ingredients: In a processor, process brazil nuts, coconut, cacao, soaked dates, oil, and syrup until sticky.
Press into Pan: Firmly press the mixture into the pan. Chill in the refrigerator while you make the jam layer.

Jam Layer

Cook Berries: In a saucepan, add berries and maple syrup. Bring to a boil then reduce to a simmer and cook for 10-15 minutes until thickened and berries are broken down.
Add Chia and Coconut: Stir in chia seeds, continue to simmer for a further 3-5 minutes or until thick and the chia seeds have swelled up.
Cool Jam: Pour jam into a small bowl and place in the freezer for 10-15 minutes to cool and thicken.
Stir In Coconut: Remove the jam from the freezer and sir through the desiccated coconut.
Layer over Base: Spread the jam evenly over the base layer. Set aside.

Chocolate Topping

Melt Chocolate and Oil: In a double boiler, melt white chocolate and coconut oil over low-medium heat. Stirring occasionally while it melts.
Combine with Coconut: Remove from the heat and stir in the desiccated coconut.
Spread Topping & Chill: Pour over the jam layer and smooth out. Refrigerate for 1-2 until firm and set.
Cut into Squares: Before slicing, allow the slice to sit at room temperature for about 10-15 minutes. For clean, sharp cuts, run your knife under hot water, then dry it off before slicing. This method ensures smooth cuts through the white chocolate topping and the jam layer. Enjoy!

Notes

Store the slices in an airtight container in the refrigerator for up to 10 days. For longer storage, you can freeze the slices for up to 3 months. Just let them thaw overnight in the refrigerator before serving.

Nutrition