The rum ball that we turned into a slice (that's also vegan)

When it's 30 degrees outside and the family want a light (healthy) dessert that won't have you sinking to the bottom of the swimming pool, this is the dessert to turn to. Food editor Charlotte Binns-McDonald has your back with her rum ball turned slice recipe that's also vegan. Who said Christmas had to come with a blow-out.

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Name: The rum ball that we turned into a slice (that's also vegan)
Prep time: 15 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 1 2/3 cup (150g) desiccated coconut; 2 tbs maple syrup; 1/2 cup (125ml) melted coconut oil; 3/4 cup (185ml) coconut milk; 1 cup (170g) pitted medjool dates; 1/2 cup (40g) cacao powder (from health food stores) plus extra to serve; 1 tbs rum; 1/3 cup (80ml) melted cacao butter (from health food stor; 1 cup (160g) blanched almonds roasted; 1/3 cup (30g) desiccated coconut; 1/2 cup (85g) raisins

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INGREDIENTS

1 2/3 cup (150g) desiccated coconut
2 tbs maple syrup
1/2 cup (125ml) melted coconut oil
3/4 cup (185ml) coconut milk
1 cup (170g) pitted medjool dates
1/2 cup (40g) cacao powder (from health food stores) ; plus extra to serve
1 tbs rum
1/3 cup (80ml) melted cacao butter (from health food stor
1 cup (160g) blanched almonds ; roasted
1/3 cup (30g) desiccated coconut
1/2 cup (85g) raisins

Servings

INSTRUCTIONS

See original recipe: http://www.delicious.com.au/r...

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NOTES

Alert editor

The rum ball that we turned into a slice (that's also vegan)

1 2/3 cup (150g) desiccated coconut 
2  tbs maple syrup 
1/2 cup (125ml) melted coconut oil 
3/4 cup (185ml) coconut milk 
1 cup (170g) pitted medjool dates 
1/2 cup (40g) cacao powder (from health food stores) plus extra to serve
1  tbs rum 
1/3 cup (80ml) melted cacao butter (from health food stor 
1 cup (160g) blanched almonds roasted
1/3 cup (30g) desiccated coconut 
1/2 cup (85g) raisins

Grease and line a 12cm x 27cm loaf pan with baking paper, leaving 5cm overhanging long sides of pan.,For the raisin base, place almonds and coconut in a small food processor and whiz until finely chopped. Add the raisins and 2 tbs water and pulse until well combined. Press into base of prepared pan. Set aside.,Place desiccated coconut, maple syrup, 1/4 cup (60ml) coconut oil and 1/4 cup (60ml) coconut milk in a small food processor and whiz to combine. Spread evenly over raisin base. Cover with plastic wrap and refrigerate for 1 hour to firm up.,Meanwhile, place dates and 1 tbs boiling water in a small food processor. Whiz, scraping sides occasionally, for 2 minutes or until smooth. Add cacao powder, rum, cacao butter, a pinch of salt flakes, and remaining 1/4 cup (60ml) coconut oil and 1/2 cup (125ml) coconut milk and whiz, scraping down sides occasionally, for a further 2 minutes or until smooth.,Pour over slice, then cover with plastic wrap and chill for 4 hours or overnight until firm.,Remove slice from pan and dust with extra cacao powder to serve.

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 12

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.