Rum-Ball Slice
Recipe: #35932
November 05, 2020
Categories: Desserts, Snacks, Dates, Raisin, Baby Shower, Picnic, Potluck Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, , more
"From our week day newspaper The West Australian. NOTE times do not included refrigeration time to chill and then to set."
Ingredients
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 by Step Method
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
No special items needed.