Dessert

Vegan no-bake rum ball slice recipe

Name: The rum ball that we turned into a slice (that's also vegan)
Prep time: 80 min
Total time: 80 min
Yield: 12
Ingredients: 1 2/3 cup (150g) desiccated coconut; 2 tbs maple syrup; 1/2 cup (125ml) melted coconut oil; 3/4 cup (185ml) coconut milk; 1 cup (170g) pitted medjool dates; 1/2 cup (40g) cacao powder (from health food stores), plus extra to serve; 1 tbs rum; 1/3 cup (80ml) melted cacao butter (from health food stores); 1 cup (160g) blanched almonds, roasted; 1/3 cup (30g) desiccated coconut; 1/2 cup (85g) raisins

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by Charlotte Binns-McDonald

Dec 07, 2016

When it's 30°C outside and the family want a light (healthy) dessert that won't have you sinking to the bottom of the swimming pool, this is the dessert to turn to. Charlotte Binns-McDonald has your back with her rum-ball-turned-slice recipe (that's also vegan).

1 2/3 cup (150g) desiccated coconut
2 tbs maple syrup
1/2 cup (125ml) melted coconut oil
3/4 cup (185ml) coconut milk
1 cup (170g) pitted medjool dates
1/2 cup (40g) cacao powder (from health food stores), plus extra to serve
1 tbs rum
1/3 cup (80ml) melted cacao butter (from health food stores)

Raisin base

1 cup (160g) blanched almonds, roasted
1/3 cup (30g) desiccated coconut
1/2 cup (85g) raisins

Method

1.

Grease and line a 12cm x 27cm loaf pan with baking paper, leaving 5cm overhanging long sides of pan.
2.

For the raisin base, place almonds and coconut in a small food processor and whiz until finely chopped. Add the raisins and 2 tbs water and pulse until well combined. Press into base of prepared pan. Set aside.
3.

Place desiccated coconut, maple syrup, 1/4 cup (60ml) coconut oil and 1/4 cup (60ml) coconut milk in a small food processor and whiz to combine. Spread evenly over raisin base. Cover with plastic wrap and refrigerate for 1 hour to firm up.
4.

Meanwhile, place dates and 1 tbs boiling water in a small food processor. Whiz, scraping sides occasionally, for 2 minutes or until smooth. Add cacao powder, rum, cacao butter, a pinch of salt flakes, and remaining 1/4 cup (60ml) coconut oil and 1/2 cup (125ml) coconut milk and whiz, scraping down sides occasionally, for a further 2 minutes or until smooth.
5.

Pour over slice, then cover with plastic wrap and chill for 4 hours or overnight until firm.
6.

Remove slice from pan and dust with extra cacao powder to serve.