Vegan Vanilla Custard Slice
Ingredients
Base
- 1 cup raw almonds
- 1/2 cup raw buckwheat groats
- 10 medjool dates (pitted and chopped)
Vanilla custard
- 1.5 cups almond milk
- 3.5 tablespoons cornflour
- 1.5 cups canned coconut milk
- 1/2 cup rice malt syrup
- 4 teaspoons vanilla extract
Top
- 1/4 cup desiccated coconut
Preparation
Line a 20cm square pan with baking paper.
Add almonds to a high speed food processor to break them up. Add buckwheat and pulse to break them down and combine with the almond. Add dates and blend until mixture sticks together, scraping down the sides when needed.
Press mixture evenly into the pan and set aside while making the vanilla custard.
Off the heat, pour almond milk into a large pot. Add cornflour and whisk well to combine and remove any lumps. Whisk in the rest of the ingredients.
Place over heat, make sure to stir regularly. The custard will start to form first on the bottom; when you notice this happening, give it a whisk to make sure the custard stays smooth (continue to whisk now and then). When it starts to thicken, turn down the heat to low. Still stirring regularly, keep cooking until it’s a thick custard consistency.
Pour onto base and tap the bottom of the pan on the bench to remove bubbles inside of the custard. Top with the coconut. Refrigerate for at least 3 hours or until set. Cut into 16 squares. Store in an airtight container in the fridge.
