Sooo this Vegan Jelly Slice has a smooth biscuit base, creamy middle layer with a light lemon flavour and a raspberry jelly pinnacle.

The jelly is set the use of agar agar powder. It’s now not the exact identical texture as traditional jelly but it’s nonetheless quite dam delicious. (generally it’s set with gelatine, appearance it up to look what it’s crafted from  – I dare you too).

It’s important not to overcook the filling as it could set too firm. You want a curd consistency with it coating the again of a spoon. Mine takes 7 to 8 mins. whilst you pour the filling over the base, it should by and large flatten out through itself with a shake of the pan. You don’t need it to be so thick that you need to spread the combination out your self.


  • 1 1/2 cups almond meal
  • 1/3 cup tapioca flour
  • 2 tbsp unrefined coconut oil, melted
  • 2 tbsp rice malt syrup (make sure it’s classified gluten loose if wanted)

  • 2 tbsp lemon juice
  • three tbsp cornflour
  • 1 half cups canned full fat coconut milk
  • 2 half tbsp rice malt syrup 
  • 1 tsp vanilla extract

  • 2 cups frozen raspberries
  • 2 half tbsp rice malt syrup
  • 1 tsp vanilla extract
  • half tsp agar agar powder


FOR the base:
  1. Preheat oven to 180C (356°F) and line a 20cm square pan with baking paper. ensure there’s lots of baking paper on the edges that allows you to take out the slice whilst it’s set.
  2. mix together almond meal and tapioca flour right into a huge bowl. upload coconut oil and rice malt syrup, mix till just mixed.
  3. Press the mixture frivolously onto the lowest of the pan and bake for 13 to fifteen minutes or until gently golden on top. Set apart to chill.

  1. Pour lemon juice into a medium pot in conjunction with cornflour and whisk well to put off any lumps.
  2. Whisk in the relaxation of the substances for the filling. place the pot on medium to high warmness, stirring regularly making sure to scape the lowest as that is where the curd will begin forming first. when you may see the combination thickening, turn the heat all the way down to low. nonetheless stirring regularly, preserve cooking till it thickens to a curd consistency, with it sticking to the back of a spoon. Mine takes about 7 to 8 minutes.
  3. Pour this onto the base, ensuring it’s even. region a piece of grasp wrap directly onto the curd, masking it absolutely and seeking to avoid any air bubbles. This prevents a pores and skin from forming. Refrigerate for as a minimum three half of hours or till firm before making the jelly.

  1. upload the raspberries along with 1/three cup of water right into a blender and blend until clean. stress this over a medium pot to do away with most of the seeds.
  2. upload within the rest of the substances for the jelly and produce to a boil stirring regularly. Boil for 30 seconds before setting aside to chill for a minute.
  3. Pour the jelly onto the filling making sure it’s spread out calmly. permit cool barely earlier than refrigerating for at the least half-hour or till the jelly is absolutely cool.
  4. Take the slice out of the pan, it will appear wobbly however will keep. cut into squares. shop in an airtight container within the refrigerator.

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