Gluten-free vegan sticky date slice

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.

Sticky date slice

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.

No-bake lemon tart | gluten-free vegan lemon slice

Lemons have always been my favourite. Mum said when I was little, I once bit into a lemon like an apple. Maybe that’s what started it all.

The humble lemon tart is something I never thought I would eat again with the eggs involved (not to mention the dairy and sugar) but then I discovered agar agar and wondered if it could just happen for me.

Turns out it could. I started experimenting and here we are with a delicious lemon tart. The lemon component was the easy part. What I really struggled with was a complimentary base that wouldn’t overpower the delicate lemon. It didn’t need a raw cake base, it needed more of a shortbread-type base.

This no-bake lemon tart is incredibly easy to make. It takes about 10 minutes to prep and needs 1-2 hours in the fridge to set. I don’t know why I don’t make it more frequently.

Lemon tart assembly rLemon tart not set rLemon tart r

No-bake lemon tart
Makes 9 large slices or 12 smaller slices

For the base
1 1/4 cup almond meal
1/3 cup desiccated coconut
3 tbsp coconut oil
Zest from 1 lemon

For the filling
2 2/3 cup filtered water
1 tbsp agar agar powder
1/3 cup arrowroot flour/starch
5 medium sized lemons, juiced
Pinch turmeric
2/3 cup maple syrup
1/2 cup coconut milk

Mix all the base ingredients together in a bowl until coconut oil is evenly mixed through. Spread out in a lined tin or dish and refrigerate until needed.

Whisk arrowroot into lemon juice then add turmeric, maple and coconut milk and continue to whisk until combined. Set aside.

Add the agar agar to the filtered water and gently heat, stirring until agar is dissolved. Once you have reached this point, add the lemon-arrowroot mix and whisk continuously over a medium heat. After about 8 minutes, it should start to hold together. If it doesn’t, keep it over the heat a little longer.

Pour the lemon mix on top of the base and return the dish to the refrigerator for 1-2 hours until set. When set, slice and plate. Serve on its own or with a scoop of vanilla or coconut-flavoured ice cream.