Very good vanilla slice slab

Makes 9 slices


Icing sugar for dusting (optional)

For the base
225g raw macadamia nuts or cashew nuts, lightly toasted
135g desiccated coconut, lightly toasted
125ml maple syrup, honey, coconut nectar, or monk fruit syrup for low carb
125ml melted butter or coconut oil
2 tsp vanilla bean paste or powder

For the vanilla custard
750ml canned coconut cream
2 tsp vanilla bean paste or powder
4 egg yolks
1 tbsp arrowroot or tapioca flour
125ml maple syrup, honey, coconut nectar, or monk fruit syrup for low carb
2 tbsp gelatine powder
3 tbsp boiling water


Line a 20 cm square cake tin with baking paper.

For the base, combine the macadamias or cashews, desiccated coconut, sweetener, butter or coconut oil, and vanilla in a food processor and blitz until a sticky crumb forms that holds together when pressed with your fingers.

Tip the base mixture into the prepared tin and use your fingers to smooth, flatten and press it into the edges. Transfer to the fridge or freezer to set for 20–30 minutes while you start on your custard.

For the vanilla custard, place the coconut cream and vanilla in a saucepan over medium–low heat and, whisking constantly, bring just to a simmer for about 5–6 minutes. Remove from the heat. Combine the egg yolks, arrowroot or tapioca flour, and sweetener in a bowl and whisk well. Whisk in the hot coconut cream until well incorporated. Place the gelatine powder and boiling water in a small heatproof bowl, stir to dissolve the gelatine, then slowly whisk into the coconut cream mixture. Place the pan over very low heat and cook, whisking frequently, for 25–30 minutes, or until the custard is lovely and thick, silky and creamy. Be mindful to watch the heat and keep the custard moving so it doesn’t burn or curdle. Set aside to cool for 20–30 minutes.

Pour the cooled custard over the base, cover and place in the fridge to set for 6–8 hours or overnight. Once the vanilla slice slab is firm, cut into nine squares with a warm knife, dipped in hot water between slices. Sift over icing sugar (if using) and serve. Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.

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