VEGAN MANGO JELLY SLICE

MAKES 24. PREP 30 MINS. COOK 20 MINS.

INGREDIENTS

4 Weet-Bix

80g (½ cup) wholemeal spelt flour

65g (¾ cup) desiccated coconut

50g (¼ cup) coconut sugar

1 ½ tsp ground cinnamon

1 tsp baking powder

90g Nuttelex Olive spread, melted Fresh passionfruit pulp, to serve (optional)

CUSTARD

• 35g (¼ cup) cornflour

• 250ml (1 cup) canned coconut milk

• 250ml (1 cup) unsweetened almond and coconut milk

• 2 tbs pure maple syrup

• 3 tsp vanilla bean paste

MANGO JELLY

• 185ml (¾ cup) cold water

• 400g frozen mango, thawed

• 2 tbs pure maple syrup

• 1 ½ tbs fresh lime juice

• 1 Jel-It-In Vegetarian gelling powder

METHOD

1. Preheat oven to 180C/160C fanforced. Grease and line base and sides of 16 x 26cm slice pan with baking paper, allowing paper to slightly overhang the long sides.

2. Place Weet-Bix, flour, coconut, sugar, cinnamon and baking powder in a food processor. Process until resembles fine crumbs. Add Nuttelex. Process until well combined. Press mixture firmly over base of prepared pan. Bake for 12 minutes or until light golden. Set aside to cool.

3. Meanwhile, to make the custard, combine cornflour and 80ml (⅓ cup) coconut milk in a saucepan until smooth. Stir in almond and coconut milk, maple syrup, vanilla and remaining coconut milk until combined. Stir over medium heat for 5 minutes or until thickens and coats back of a spoon. Quickly spread evenly over base. Cover surface of custard with plastic wrap. Set aside to cool to room temperature. Place in fridge to set.

4. To make mango jelly, combine Jel-ItIn and cold water in a small bowl until dissolves. Process mango, maple syrup, lime juice and gelatine mixture in food processor until smooth. Transfer to a saucepan over medium heat. Stir constantly for 3-4 minutes or until it comes to the boil. Simmer for 1-2 minutes or until it thickens. Working quickly, evenly pour jelly over top of the custard. Set aside to cool slightly. Cover and place in the fridge until set.

5. Top the slice with passionfruit, if using. Cut into pieces to serve.

NOTES: Jel-It-In is a vegan gelatine alternative. Find it in the baking aisle at major supermarkets.

Make sure to bring the jelly mixture to the boil and cook until thick or it won’t set.