Vegan Date and Cashew slice | Delicious Sweet Vegan Recipes
Vegan Date slice

Date Slice

This vegan date slice is not too sweet, a little cashew butter in the mix adds to the flavour. Its a treat that works sprinkled with a little icing sugar.

INGREDIENTS:

Filling
1 tablespoon maple syrup
1 cup chopped dates
1 cup water
1 tablespoon cashew butter
2 teaspoons cacao
1/4 teaspoon vanilla essence

Base
10 mils of egg replacement ( I used Bobs Red Mills)
1/2 cup unsweetened vanilla almond milk ( I used Califia Farms)
2 cups spelt flour
1/4 cup shredded coconut
1/2 cup coconut sugar
1 teaspoon baking powder
1/4 cup liquid coconut oil

METHOD:

  1. Preheat oven to 180 degrees Celsius.
  2. In a heavy bottomed pot combine; maple syrup, dates, water, cashew butter, cacao and vanilla essence.
  3. Cook over a low heat until it becomes a thick paste like consistency.
  4. Take off heat and leave to cool.
  5. Line a 20cm brownie tin with parchment paper.
  6. Also cut another square of parchment paper that will fit as the “lid” to top the slice.
  7. Mix egg replacement with almond milk, whisk well, place to one side for binding to work.
  8. Mix dry ingredients; flour, coconut sugar, shredded coconut, baking powder.
  9. Add egg replacement, almond milk mixture and coconut oil to dry mix.
  10. Mix in well to form a dough.
  11. Divide dough mixture in half.
  12. Spread one half evenly over parchment paper at base of brownie tin.
  13. Spread the other half evenly over “lid” parchment paper, place to one side.
  14. Top the base with the cooled date and cashew mix.
  15. Flip “lid’ off parchment paper onto the top of the date and cashew mix, this is a little tricky so go slow.
  16. Place in oven for 30 minutes, mixture will be slightly browned when cooked.
  17. Allow to cool in the pan for ten minutes before transferring to cooling rack.
  18. Allow slice to cool, cut into fingers. sprinkle with icing sugar to serve.

 

This Date and Cashew Slice works best on the day it is cooked, so an afternoon tea treat. It will last a day or two in an air tight container. It is yummy so it never lasts long in my home ! However it isn’t suitable for freezing so not a weekly food prep option.

Recipe by Catherine Carr

 

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