No bake red velvet slice

  1. This no bake red velvet slice tastes nothing like the real thing- and that’s a good thing in my opinion, because who needs to eat chocolate cake with red food colouring in it? The answer- not me. In fact, there is no need for red food colouring in my diet at all.

No bake red velvet sliceThis slice however, I am all about it. The base is naturally dyed with fresh beetroot, and contains coconut, chocolate, dates and vanilla. The raw icing used one of my favourite ingredients ever- coconut butter, and is naturally sweetened with pure maple syrup and flavoured with lemon juice. See? Nothing at all like the real thing, but so much better. If beetroot really doesn’t sound like something you want in a no bake snack, perhaps you’d prefer this vegan no bake lemon slice? 

The ingredients for this no bake red velvet slice

  • Raw beetroot. Do not use canned beets- you want the raw kind. It is best to take off the top of the beet (the woody part) and peel off the skin to give the best texture. If you really don’t like your hands turning red, wear gloves!
  • Shredded coconut. A staple in any kitchen, coconut creates the bulk of the base, and is important for taste and texture so please don’t swap it for anything.
  • Raw cashews. You could easily swap for macadamias or almonds in pinch.
  • Cacao or cocoa. We like to use raw cacao for this particular recipe, due to its higher levels of nutrients, but cocoa will work too. If you can’t have either try it with carob powder (and let me know in the comments of you do- I would love to hear how it goes).
  • Soft dates. We use Medjool or Isreali for their premium flavour and freshness, but you can use dried dates if that is all you have (see recipes notes).
  • Vanilla extract. One of our favourite ingredients in any sweet recipe. Vanilla not only helps to sweeten a recipe, but it naturally enhances the flavours (in particular, is makes cacao/cocoa taste better). We used Queen fine foods 120 years master blend.
  • Coconut oil. This helps to set the icing and should not be exchanged for any other oil.
  • Coconut butter. This can not be exchanged for any other ingredient. It is quite unique, and if you cannot find it in store you can easily make it f you have a high speed blender. See this post.
  • Pure maple syrup. A natural sweetener made from the sap pf a maple tree. We love maple for its delicious flavour, but you could substitute it for rice malt syrup, agave or honey.

No bake red velvet sliceWhy is the no bake red velvet slice better than the original?

If you’re reading this post then, just like me, you’re after something a little healthier, right? I’ll be the first to put my hand up for a slice of chocolate cake any day of the week, but red food colouring? I’ll pass. First up, most red food dyes are a petroleum by-product. Yes, really. If that does’t concern you, it is linked to myriad health complaints (allergies, migraines, behavioural changes) and really, why does it need to be in an already perfectly delicious chocolate cake? IT DOESN’T!

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No bake red velvet sliceNo bake red velvet slice

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No bake red velvet slice

No bake red velvet slice

  • Author: Jade Woodd
  • Prep Time: 15 minutes
  • Cook Time: 4 hours setting time
  • Total Time: 20 minute
  • Yield: 12-16 1x
  • Category: Snacks/dessert
  • Method: No bake
  • Cuisine: American

Scale

Ingredients

Base

1 small (approx 110g) beetroot
2 cups (140g) shredded coconut
1/2 cup (70g) raw cashews
1/4 cup (25g) cacao or cocoa powder
10 large, soft dates (pitted) * (see notes)
1 tsp Pure Vanilla Extract
1/4 cup (30g) cacao nibs- optional

Lemon icing

1/4 cup (60g) coconut oil
1/4 cup (60g) coconut butter
3 Tbsp (45ml) Pure Canadian Maple Syrup
2 Tbsp (30mL) fresh lemon juice

Instructions

  1. Make the base. Prepare a 15cm (6.5 inch) square tin by greasing and lining with baking paper, or use a silicone one. Set aside.
  2. Wash and peel the beetroot, removing any tough parts at the top. Cut into quarters, and place in a high-speed food processor along with the coconut, cashews and cacao/cocoa. Pulse until small crumbs have formed. With the food processor running, add vanilla and pitted dates. Turn off the food processor and check your mix: you should be able to squeeze it into a ball that holds together well. If the mixture is too crumbly add 1 more date, process and check again. Repeat as needed (see notes).
  3. Pour base into the prepared tin, spread evenly and condense the mixture by pressing down firmly all over. If preferred, you can use a small glass tumbler to make the layer nice and even (use it like a rolling pin). Set aside.
  4. Make the icing. Add coconut oil, coconut butter and maple syrup to a small heatproof bowl and set over a pot of simmering water. You want to ensure the bowl does not touch the water, as this will cause the coconut butter to burn. Stirring regularly, heat until everything has become liquid then remove from the heat. Add lemon juice, and whisk until uniform. A stick blender will really help to emulsify the icing here, but  if you don’t have one whisking will do the job. Pour over the base, and place in the fridge for 4+ hours.

To serve. Remove the slice from the tin, and cut into desired serving sizes. Place in an air-tight container and store in the fridge for up to 1 week.

Notes

*As dates vary a lot in their moisture content, the amount needed will vary. We used fresh Medjool dates, and do not recommend swapping for dry dates (as even when rehydrated, the base remains too crumbly). If you only have dry dates, use 20 dates, and soak them in hot water for 10 minutes, then drain and squeeze out any excess water.
* If, when tested, your base remains too crumbly and you don’t have any more dates, add 1 Tbsp of maple syrup, process and test again. Repeat as needed.
* Coconut butter can be found at Independent grocers, health food shops and online. We do not recommend substituting it for anything else.

Keywords: Red velvet, vegan, gluten free, grain free, no bake

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