Vegan White Christmas Slice
Makes about 18 squares
300g cacao butter, finely shaved
1 cup pistachios
½ cup macadamias, roughly chopped
1 cup dried cranberries
½ cup dried apricots, very finely chopped
½ cup currants
½ cup coconut oil
1 tbs vanilla paste
½ cup agave syrup
1 cup desiccated coconut
Firstly place the cacao butter in a stainless steel bowl over boiling water. Once it begins to melt remove from the heat to allow it to fully melt while you gather the rest of the ingredients.
Combine all the fruit and nuts in a bowl and put aside.
Mix the coconut oil, vanilla paste and agave syrup into the melted cacao butter and combine thoroughly. Pour this into the bowl of fruit and nuts, add the desiccated coconut and mix together.
Spoon into a tin (approx 18 x 28cm) lined with baking paper and evenly spread out the fruit and nuts. Place in the fridge for several hours until set. Lift out onto a breadboard (leave paper on) and cut with a warm knife, cleaning the knife between cuts. Serve straight from the fridge.
If boxing up for Christmas gifts store in the fridge!
Anthea Amore is a partner with husband Caspar Brace in Byron Bay’s only 100 per cent organic, vegan catering company, Organic Passion Catering.