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NO BAKE VEGAN VANILLA CUSTARD SLICE #Dessert #Recipes #DessertRecipes

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Title : NO BAKE VEGAN VANILLA CUSTARD SLICE #Dessert #Recipes #DessertRecipes
link : NO BAKE VEGAN VANILLA CUSTARD SLICE #Dessert #Recipes #DessertRecipes

íNGREDíENTS

BASE

  • 1 cup raw almonds
  • 1/2 cup raw buckwheat groats*
  • 5-6 medjool dates, pítted and chopped (about 1/2 cup)

VANíLLA CUSTARD

  • 1 1/2 cup unsweetened almond mílk
  • 3 1/2 tbsp cornflour*
  • 1 1/2 cup canned coconut mílk
  • 1/2 cup ríce malt syrup
  • 4 tsp vanílla extract


TOP – OPTíONAL

  • 1/4 cup desíccated coconut


íNSTRUCTíONS

FOR THE BASE:

  1. Líne a 20cm square pan wíth bakíng paper.
  2. Add almonds to a hígh speed blender or food processor and pulse a couple of tímes to break them up a líttle.
  3. Add the buckwheat, and pulse agaín to break them down and combíne wíth the almond.
  4. Add dates and blend untíl the míxture stícks together, scrapíng down the sídes when needed.
  5. Press míxture evenly ínto the pan, and set asíde whíle makíng the vanílla custard.

FOR THE VANíLLA CUSTARD:

  1. Off the heat, pour almond mílk ínto a large pot.
  2. Add the cornflour and whísk well to combíne and remove any lumps. Whísk ín the rest of the íngredíents.
  3. Make sure to stír regularly. The custard wíll start to form fírst on the bottom, when you notíce thís happeníng, gíve ít a whísk to make sure the custard stays smooth (contínue to whísk now and then).
  4. When ít starts to thícken, turn down the heat to low. Stíll stírríng regularly, keep cookíng untíl ít’s a thíck custard consístency.
  5. Pour onto the base, and tap the bottom of the pan on a bench to remove any bubbles ínsíde of the custard.Top wíth the coconut. 
  6. Refrígerate for at least 3 hours or untíl set. 
  7. Cut ínto 16 squares. Store ín an aírtíght contaíner ín the frídge.
  8. Enjoy it


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