Rated 5 out of 5 based on 2 votes
- 1/2 cup coconut oil
- 2 x vanilla pods, scraped
- 1 cup pitted dates, chopped finely
- 1 cup boiling water
- 1 & 1/2 cup gluten free flour
- 2 tspn baking powder
- 1/3 cup raw shelled whole hazelnuts
- 1 handful finely desiccated coconut
Preheat your oven to 180 and line a slice tin.
In a medium bowl combine the boiling water and dates and stir until a thick syrup is formed. Leave to stand.
In a separate bowl, mix the coconut oil and vanilla beans until well combined.
Sift in your flour and baking power and stir until the mixture is course and lumpy.
Stir in your date mixture and hazelnuts. Mix until the consistency is of sticky dough.
Pour your mixture into the slice tin and spread until evenly distributed.
Sprinkle your coconut over the slice and put in oven.
Bake for 30 minutes.
Remove from oven and allow to cool on wire rack for 2 minutes.
Drizzle the agave nectar over the slice and chop into small squares.
Best Served Warm and dripping with Agave.
** recipe was created for my vegan, gluten free father-in-law. He also can’t eat sugar, processed foods and goes raw as much as possible. This was perfect for him and he devoured the dish with gusto! **
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Perfect non-guilty bite for vegans, or non-vegans
That sounds YUM