Try this colourful vegan frozen slice for an easy summer dessert.
Serves1010
Prep time20 mins20 minutes, + 4 1/2 hours freezing time
+ 4 1/2 hours freezing time
Start by greasing a 20 centimetre by 30 centimeter lamington pan. Then line the base and two long sides with baking paper allowing the sides to overhang.
To make the raspberry puree combine the raspberries and maple syrup in a saucepan over medium heat. Cook stirring for 5 minutes or until the raspberries break down. Strain the mixture through a fine sieve into a heatproof bowl then discard the solids.
Next place the oats, cashews, coconut and dates in a food processor and process until finely chopped. Add the coconut oil, maple syrup and salt. Process until the mixture holds together when pinched. Spoon into the prepared pan and press evenly over the base. Pop in the freezer to set for 30 minutes. Place the bananas in a food processor and process until smooth. Add the frozen dessert and process until smooth and well combined.
Transfer the banana mixture into a large bowl, add half the raspberry puree and fold to marble, spoon over the oat mixture in the prepared pan and top with dollops of the remaining raspberry puree. Use a skewer to gently marble then pop in the freezer for 4 hours or until firm.
Transfer the slice to a clean work surface and cut into bars. Sprinkle with the trail mix and pistachio. Top with the chopped fruit and serve immediately. Try swapping the raspberry puree for peach or blueberry puree for the perfect treat to enjoy on warm summer days.
Ingredients
1 cup (90g) rolled oats
150g cashews
1/2 cup (40g) shredded coconut
10 fresh dates, pitted
1 tbs melted coconut oil
2 tsp maple syrup
Pinch of salt
500g chopped frozen banana
1L tub Coles Irresistible Vegan Vanilla Bean Frozen Dessert
Fruit puree (see below)
Cranberry Trio trail mix, to serve
Pistachios, chopped, to serve
Chopped peach, blueberries or raspberries, to serve
Peach puree
1 large ripe peach, stoned, chopped
1 tbs maple syrup
Blueberry puree
125g blueberries
1 tbs maple syrup
Raspberry puree
125g raspberries
2 tsp maple syrup
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Grease a 20cm x 30cm lamington pan and line the base and 2 long sides with baking paper, allowing the sides to overhang. Place the oats, cashews, coconut and dates in a food processor and process until finely chopped. Add the coconut oil, maple syrup and salt. Process until the mixture holds together when pinched. Spoon into the prepared pan and press evenly over the base. Place in the freezer for 30 mins to set.
Step 2
Place the banana in a food processor and process until smooth. Add the frozen dessert and process until smooth and well combined. Transfer to a large bowl. Add half the fruit puree and fold to marble. Spoon over the oat mixture in the prepared pan. Top with dollops of the remaining fruit puree and use a skewer to gently marble. Freeze for 4 hours or until firm.
Step 3
Transfer slice to a clean work surface. Cut into bars. Sprinkle with trail mix and pistachio. Top with chopped fruit. Serve immediately.
Step
Combine the peach, maple syrup and 1 tbs water in a saucepan over medium-high heat. Cover and cook, stirring occasionally, for 8-10 mins or until the peach is very tender. Uncover and set aside to cool slightly. Transfer to a blender and blend until smooth.
Step
Combine the blueberries, maple syrup and 1 tbs water in a saucepan over medium-high heat. Cook, stirring, for 5 mins or until blueberries break down. Set aside to cool slightly. Transfer to a blender and blend until smooth.
Step
Combine raspberries and maple syrup in a saucepan over medium heat. Cook, stirring, for 5 mins or until raspberries break down. Strain through a fine sieve into a heatproof bowl. Discard the solids. Set aside to cool slightly.
Find me:Look for this trail mix in the Scoop & Weigh section, or use your favourite combo of chopped nuts and dried fruit.
Prep time20 mins20 minutes, + 4 1/2 hours freezing time
+ 4 1/2 hours freezing time
Ingredients
1 cup (90g) rolled oats
150g cashews
1/2 cup (40g) shredded coconut
10 fresh dates, pitted
1 tbs melted coconut oil
2 tsp maple syrup
Pinch of salt
500g chopped frozen banana
1L tub Coles Irresistible Vegan Vanilla Bean Frozen Dessert
Fruit puree (see below)
Cranberry Trio trail mix, to serve
Pistachios, chopped, to serve
Chopped peach, blueberries or raspberries, to serve
Peach puree
1 large ripe peach, stoned, chopped
1 tbs maple syrup
Blueberry puree
125g blueberries
1 tbs maple syrup
Raspberry puree
125g raspberries
2 tsp maple syrup
Description
Try this colourful vegan frozen slice for an easy summer dessert.
Method
Step 1
Grease a 20cm x 30cm lamington pan and line the base and 2 long sides with baking paper, allowing the sides to overhang. Place the oats, cashews, coconut and dates in a food processor and process until finely chopped. Add the coconut oil, maple syrup and salt. Process until the mixture holds together when pinched. Spoon into the prepared pan and press evenly over the base. Place in the freezer for 30 mins to set.
Step 2
Place the banana in a food processor and process until smooth. Add the frozen dessert and process until smooth and well combined. Transfer to a large bowl. Add half the fruit puree and fold to marble. Spoon over the oat mixture in the prepared pan. Top with dollops of the remaining fruit puree and use a skewer to gently marble. Freeze for 4 hours or until firm.
Step 3
Transfer slice to a clean work surface. Cut into bars. Sprinkle with trail mix and pistachio. Top with chopped fruit. Serve immediately.
Step
Combine the peach, maple syrup and 1 tbs water in a saucepan over medium-high heat. Cover and cook, stirring occasionally, for 8-10 mins or until the peach is very tender. Uncover and set aside to cool slightly. Transfer to a blender and blend until smooth.
Step
Combine the blueberries, maple syrup and 1 tbs water in a saucepan over medium-high heat. Cook, stirring, for 5 mins or until blueberries break down. Set aside to cool slightly. Transfer to a blender and blend until smooth.
Step
Combine raspberries and maple syrup in a saucepan over medium heat. Cook, stirring, for 5 mins or until raspberries break down. Strain through a fine sieve into a heatproof bowl. Discard the solids. Set aside to cool slightly.
Find me:Look for this trail mix in the Scoop & Weigh section, or use your favourite combo of chopped nuts and dried fruit.
