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No bake choc vanilla slice

Raw chocolate vanilla slice

  • Author: Jade Woodd
  • Prep Time: 20 mins plus soaking time (2-4 hours)
  • Cook Time: 4 hours
  • Total Time: 27 minute
  • Yield: 8-12 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American
  • Diet: Vegan


This raw chocolate vanilla slice is an easy paleo and gluten free vegan slice that requires no oven, only whole food ingredients and takes no time to whip up. This is perfect straight from the freezer (in summer) or defrosted to serve as a creamy dessert the rest of the year.




1/2 cup pecans
1 Tbsp coconut flour
1/4 cup raw cacao powder
Pinch good-quality salt
6+ Soft Medjool dates, pitted
Creamy vanilla filling
1 cup raw cashews, soaked 4 hours
1/4 cup full-fat coconut cream
2 tsp pure vanilla extract
2 Tbsp pure maple syrup
2 Tbsp virgin coconut oil
Chocolate topping
1 Tbsp raw cacao powder
2 tsp pure maple syrup
2 tsp full-fat coconut cream
2 tsp virgin coconut oil
1/2 tsp pure vanilla extract


  1. Set aside a small square/rectangle cake tin- mine was 15 cm (7 inch) squared. Line with baking paper or lightly grease the sides if using a spring form tin. If using baking paper, allow the edges to sit above the tin for easy removal later on. 
  2. Make the base. Add everything except the dates to a food processor. Pulse until very small crumbs have formed (about the size or cous cous) then, with the food processor still running, add dates one at a time. You have added enough dates when the mixture begins to clump together- you will see the mixture start to clump. To test, turn off the food processor and pick up a small amount of the mix. Press it together. It should easily hold together, but not be so sticky it sticks to your palms. Once you have reached this consistency, press base into the base of the tin. Use your fingers to press down firmly, or use a small glass to create a rolling pin if you prefer. Set aside. 
  3. Make the vanilla filling. Melt coconut oil gently in a small saucepan over a flame. As soon as it is liquid remove from heat and allow to cool down for 5 minutes. 
  4. Meanwhile, drain cashews and add to high speed blender with remaining ingredients. Blend on high until completely smooth, approx. 1 minute- if your blender is not high powered, this will take longer (see notes). Pour in cooled coconut oil (check the oil first by dipping in your finger- it should be about body temperature), and blend again on high for 30 seconds or util completely smooth.. Pour onto your base and bang it on the bench to release any air bubbles. Set in the freezer for 1 hour.
  5. Make the chocolate toppingMelt coconut oil in a heatproof bowl over a pot of just simmering water. Once liquid, add remaining ingredients then whisk together until smooth. Pour final later onto cake, and reset in freezer.

To serve

  1. First, remove the cake from its tin. If you are not using a springform pan, allow the cake to defrost for 5 minutes then use the sides to gently lift the cake out. Allow the cake to defrost a further 5 minutes, then use a HOT and SHARP knife to carefully cut into serving sizes.
  2. You can now place the cake in an airtight container in the fridge to defrost completely, or place in the freezer if you plan to eat it at a later date- then, you can simply remove a piece at a time, and allow 10-30 minutes for it to defrost (less time on a hotter day).

This No bake vegan choc vanilla slice will store in the fridge for 5-7 days, or in the freezer for up to 3 months.



  • You can use a food processor to make the filling too, however you will not achieve a completely smooth result.
  • You can melt the coconut oil in a saucepan, however there is a high chance of burning the oil, and altering the health benefits that come from virgin coconut oil.
  • For me, this made 9 squares (note- the image shows slice, which I then cut into smaller servings). 
  • You can substitute pecans for walnuts or roasted cashews
  • You can substitute rice malt syrup for agave, honey, maple syrup or coconut nectar

Keywords: Vegan, paleo, grain free, raw desserts. plant based, whole foods.