HOME OF THE BEST VANILLA SLICE
How to make a healthy guilt-free snack to have at the ready
LOOKING TO UP your healthy snack game? Look no further! Snacks are where many of us fall down when it comes to healthy eating. We are often too busy, too tired or just too plain uninspired to have an array of healthy options at the ready. Luke Hines comnes to the rescue with Gilt Free Snacks, a delicious collection of 60 sweet and savoury snacks and simple ideas for eating well.
VERY GOOD VANILLA SLICE SLAB
Is it just me or does every small town across Australia claim to have the best vanilla slice? Look, no disrespect to them because they are all delicious, but you can make your own without the fuss of making puff pastry – and now you, too, can put up a sign out the front of your house saying ‘home of the best vanilla slice’.
Ingredients
3 Tbsp monk fruit icing sugar (optional)
Base:
225g (1 1/2 cups) raw macadamia nuts or cashew nuts, lightly toasted
135g (1 1/2 cups) desiccated coconut, lightly toasted
125ml (1/2 cup) maple syrup, honey, coconut nectar, or monk fruit syrup for low carb
125ml (1/2 cup) melted butter or coconut oil
2 tsp vanilla bean paste or powder
Vanilla custard: 750ml (3 cups) canned coconut cream 2 tsp vanilla bean paste or powder 4 egg yolks
1 Tbsp arrowroot or tapioca flour 125ml (1⁄2 cup) maple syrup, honey, coconut nectar, or monk fruit syrup for low carb
2 Tbsp gelatine powder
3 Tbsp boiling water
Method
Line a 20cm 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 to 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 five to six 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 to 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 to 30 minutes.
Pour the cooled custard over the base, cover and place in the fridge to set for six to eight 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 the monk fruit powder (if using) and serve. Store in an airtight container in the fridge for up to five days or freeze for up to one month. —