Rum-Ball Slice

12
Servings
20m
Prep Time
0m
Cook Time
20m
Ready In


"From our week day newspaper The West Australian. NOTE times do not included refrigeration time to chill and then to set."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (79.8 g)
  • Calories 286.8
  • Total Fat - 22.2 g
  • Saturated Fat - 16.1 g
  • Cholesterol - 0 mg
  • Sodium - 12.8 mg
  • Total Carbohydrate - 24.6 g
  • Dietary Fiber - 5 g
  • Sugars - 16.6 g
  • Protein - 3.8 g
  • Calcium - 43.1 mg
  • Iron - 1.6 mg
  • Vitamin C - 1.1 mg
  • Thiamin - 0 mg

Step 1

Grease and line a 12cm x 27cm loaf pan with baking paper, leaving 5cm overhanging long sides of pan.

Step 2

For the raisin base, place almonds and coconut in a small food processor and whiz until finely chopped. and then add the raisins and 2 tablespoons water and pulse until well combined and then press into base of prepared pan and set aside.

Step 3

Place desiccated coconut, maple syrup, 1/4 cup (60 ml) coconut oil and 1/4 cup (60 ml) coconut milk in a small food processor and whiz to combine and then spread it evenly over raisin base and cover with plastic wrap and refrigerate for 1 hour to firm up.

Step 4

Meanwhile, place dates and 1 tablespoon boiling water in a small food processor and whiz, scraping sides occasionally, for 2 minutes or until smooth and then 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.

Step 5

Pour over slice, then cover with plastic wrap and chill for 4 hours or overnight until firm.

Step 6

Remove slice from pan and dust with extra cacao powder to serve.

Tips & Variations


No special items needed.

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