Vegan Chocolate Vanilla Custard Slice
Prep time
Cook time
Total time
Hazel & Cacao:
Recipe type: Dessert
Serves: 16
  • BASE:
  • 1 cup almonds
  • ½ cup raw buckwheat grouts
  • ½ cup pitted dates
  • 2 TBSP cacao powder
  • 2 x 300g packets organic silken tofu
  • 4 TBSP maple syrup
  • ½ cup melted cacao butter
  • drop vanilla extract
  • dark chocolate shavings
  1. For the base: add the almonds and buckwheat grouts to a food processor and break down until the form a course crumb. Add the dates and cacao powder and blitx again until the mixture sticks together.
  2. Press down evenly on to the base of a lined square baking tin, Set aside.
  3. For the custard, melt down the cacao butter on low heat until liquid, place in blender along with all other filling ingredients and blend until smooth.
  4. Pour over base and place in the fridge to set (not freezer) for about 4 hours or overnight.
  5. Add chocolate shavings and slice into squares. Stores in the fridge but should be eaten within 3 days as the tofu gives off water.
Recipe by Hazel & Cacao at