Cashew Coconut Vanilla Slice
Decadent, indulgent and sweet! This delicious 'cheesecake' slice recipe may look loaded with refined sugar and butter, but it is not!It’s a healthy recipe, and…after all, is there anything more yummier than a vanilla-cashew combo? I think not!For those who wish to treat themselves to a tasty pleasure, guilt-free, this no-bake, plant-based slice with its creamy texture is the ideal sweet treat. Its filled with a nutty cashew, vanilla filling and a Graham Cracker-style crust. It is packed with nutrients since it is made with whole, unprocessed ingredients like nuts, seeds, and natural sweeteners.As always, this wholesome indulgence boasts a wealth of health benefits tucked into every delectable bite. Starting with the base, you will find a delightfully textured mix of nuts, dates and coconut – offering a dose of heart-healthy fats and essential nutrients.Not to be outdone, the creamy vanilla layer features cashews and coconut cream – providing more heart-healthy fats and plant-based protein, topped with a blueberry sauce topping.The result…a bright and easy dessert. It’s impressive looking and tastes amazing! Slightly tart, perfectly sweet,100% irresistible, easy to make and last for months in the freezer.The perfect healthy, simple dessert to feed a crowd (or just you) so good, so insanely delicious you will want to drink it with a straw.
Ingredients
Base Crust
- 2 cups almonds, walnuts or a mix
- 1 cup dates, soaked at least 30 minutes and drained
- 1 cup desiccated coconut
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Vanilla Filling
- 3 cups cashews, soaked 3+ hours and drained
- 1 cup coconut milk or cream, full fat
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1-2 teaspoons vanilla extract (depending on how vanilla-ey you like it)
Berry Topping
- 3 cups berries, fresh or frozen, divided (blueberries, strawberries, raspberries or a mix)
- 1/4 cup water
- 1/4 cup honey or maple syrup
- 2 tablespoons lemon juice
To Thicken
- 4 tablespoons water
- 2 tablespoons corn starch
Instructions
Base Crust
- Make the crust first. Line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates, coconut oil and vanilla and continue to process until mixture is sticky and well combined. Be careful not to over process as its nice to have texture and different sized “bits” in your slice base.Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.
Vanilla Filling
- Place all filling ingredients - cashews, coconut cream, coconut oil, honey, vanilla extract into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes.Stop blending to scrap down the sides if necessary and continue to blend until very smooth. Taste test and add more honey or vanilla if you think it needs it.Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon, then place back in the refrigerator.
Berry Topping
- Place 2 cups berries, honey, lemon juice, and water into a small saucepan over low/medium heat and bring to a boil. Let boil for3-4 minutes, then add remaining 1 cup of berries. Stir.Mix water and corn starch together. Add to berries and stir.Continue cooking until sauce thickens.Remove from heat and either serve warm over the Cashew Coconut Vanilla Slices when serving or let the sauce cool and pour on top of filling.Place slice into freezer until firm then remove and cut into slices or squares.You can store these in the freezer for 3 months! Take them out 10 minutes before you want to eat them!
If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
