It feels like it should only be May, but here we are, in November already. My ceramic work has been keeping me so busy that I only have one day at home on the weekends. The ‘one day’ weekend goes by so quick.
This is a case of when bad photos happen to good food. I am always in such a rush to eat this, that I forget about trying to get ~the~ shot. You’ll just have to trust me that this is good. I’ll come back and update the photos for this gluten-free and vegan sticky date slice later. In the meantime, I’m going to share this recipe with you so you’re not deprived of something so tasty any longer.
Gluten-free vegan sticky date slice
Makes 8 slices
For the slice
2 cups almond meal
1/2 cup coconut sugar
1 tsp baking powder
3/4 cup dates, soaked and chopped
1/2 cup boiling water
1/4 cup coconut oil, melted
6 tbsp aquafaba, whisked into soft peaks
For the sauce
1/2 cup coconut milk
1/4 cup coconut sugar
1/4 cup dates, soaked and chopped
Preheat oven to 180 degrees C.
Mix almond meal, coconut sugar and baking powder in a bowl. Add dates, water, coconut oil and aquafaba. The mixture will be quite wet, as it is essential for the slice to be moist.
Pour into a lined tray and place in the oven for 30-40 minutes, until top is golden and knife comes out clean.
To make the sauce, heat coconut milk, coconut sugar and chopped dates over a low-to-medium heat. Remove from heat when sauce thickens.
Pour sauce over slice. Best enjoyed warm.