Vegan mango jelly slice


For a slice with a healthier twist, try this dairy-free number that’s packed with summer flavours like coconut and mango.

18 Ingredients

  • 4 Weet-Bix

  • 80g (1/2 cup) wholemeal spelt flour

  • 65g (3/4 cup) desiccated coconut

  • 50g (1 ⁄4 cup) coconut sugar

  • 11/2 tsp ground cinnamon

  • 1 tsp baking powder

  • 90g Nuttelex Olive spread, melted

  • Fresh passionfruit pulp, to serve (optional)
  • Custard

  • 35g (1/4 cup) cornflour

  • 250ml (1 cup) canned coconut milk

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

  • 2 tbsp pure maple syrup

  • 3 tsp vanilla bean paste
  • Mango jelly

  • 185ml (3/4 cup) cold water

  • 400g frozen mango, thawed

  • 2 tbsp pure maple syrup

  • 11/2 tbsp fresh lime juice

  • 1 Jel-It-In Vegetarian gelling powder

5 Method Steps

  • Step 1

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

  • Step 2

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

  • Step 3

    Meanwhile, to make the custard, combine cornflour and 80ml (1 ⁄3 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.

  • Step 4

    To make mango jelly, combine Jel-It-In 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 comes to the boil. Simmer for 1-2 minutes or until thickens. Working quickly, evenly pour jelly over top of the custard. Set aside to cool slightly. Cover and place in the fridge until set.

  • Step 5

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

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Recipe Notes

  • Jel-It-In is a vegan gelatine alternative. Find 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.
Image by Jeremy Simons

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