Coconut, Date and Nutella Vegan Slice
- Alison Haines
- Jul 4, 2016
- 2 min read
The first yoga retreat I ever went on was in a beautiful resort in Pemuteron in Bali last year. And with all the fabulous yoga, (twice daily) came the most amazing (almost) vegan meals, also twice daily. After an amazing morning yoga session, we'd lob up to the open plan dining room and dive into a table groaning with the most delightful food. And not a bit of bacon in sight. Incredible.
After an evening session of yoga, we'd ravenously arrive at the dinner table again to be greeted with a themed dinner full of vegetables, salads, grains, juices and deserts. All vegan apart from an egg or two and a small amount of cheese.
The chef made the sweetest, raw cake that consisted of dates and nuts and other delights but didn’t have a crystal of sugar or a smidge of dairy in it. How could this be so? It satisfied every craving for sugar without affecting our blood sugar in any way. Miracle? Dunno, but it proved to me that you can eat really good food without any chemicals, animal protein and/or processed flavours.
Upon returning to the real world, I set about to reproduce some of that amazing food and found endless references to cashew cheese, nut butter, almond milk, pure organic chocolate, chia seeds, quinoa and so much more. I’ve even managed to ween myself off milk coffee and now love the real flavour of drinking it black. (because I really hate what to we do to cows just to satisfy our milk cravings).
This slice should satisfy any sweet tooth. And isn’t that hard to make as it’s really mostly done in the food processor.
Stay tuned for more vegan recipes. This is a whole new world for me.
Yield: 8 to 10 people
•
Prep Time: 1.5 hours
•
Total Time: 2 hours
Ingredients
dates | 1 cup Coconut flour | 1 cup Coconut oil | 1.5 cups Coconut | 1 cup Agave syrup | ¼ cup Hazelnuts | 1 cup Cinnamon | 1 teaspoon Nutella | 1 cup
Directions
This slice is made in three parts. Blend 1 cup of coconut flour with ½ cup of dates, ¼ cup of coconut, ¼ cup coconut sugar and agave syrup until smooth. Press into a baking paper lined spring form cake tin and leave it to set in the fridge for half an hour.
Take the other half cup of dates and blend with the hazelnuts, cinnamon and a quarter cup of coconut oil. Press this into the base and leave to set in the fridge for a half hour.
Blend the last ½ cup of coconut oil agave syrup and Nutella and beat until light and fluffy. Spread onto the set base and date filling and it’s ready to go.
Special Diet Information Gluten free. Diabetic appropriate friendly.
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