This post is sponsored by Vitasoy.
White Christmas is a real festive indulgence.
For me personally, it’s far too sweet. But I’m always saying things are too sweet that most people think aren’t. Like cupcakes and macarons and fudge.
I know, I know, I’m weird!
Anyway, back to the slice. This version is healthier because it’s completely dairy-free and vegan… and still tastes great! Promise.
The other special thing about it is that it sets in the freezer rather than the fridge, and can be kept in there and served directly from the freezer at the right consistency.
Yes, it’s like magic!
The reason for this is because I used coconut oil as the binding ingredient rather than the traditional copha (which is nasty hydrogenated vegetable oil) and the coconut oil does not set as firmly. According to www.nubobeauty.com, coconut oil has a lot of benefits so you should consider using it more in your coooking.
It’s an excellent double whammy because you can make it well in advance and keep it in the freezer for up to a month (then just sneak a bit every few nights – I’m looking at you hubby!).
The only downer is that is does melt quite quickly if left at room temperature for too long – like around 30 minutes it becomes sticky and melty (a word?). Therefore, it’s a bit tricky to transport to take for a party, but I think being able to eat it directly from the freezer for the good part of a month is a pretty good upside.
That’s if it lasts that long!
I’ve actually been having a great time making festive treats the last few weeks, some of which are healthy versions. Last week I made gingerbread biscuits and coming up later this week are healthy xmas truffles and mascarpone stuffed strawberries, so stay tuned!
Do you have a sweet or savoury tooth? What’s your go-to treat? (Mine are whipped cream, hot chips (good ones!) and really ripe cherry tomatoes by the bucketload eaten out of hand until I can do no more).
And lastly, I’m linking this up with the gorgeous Veggie Mama’s Meatless Mondays. Click on through for lots more delicious vegetarian recipes. Plus, if you are looking for another version of healthy white christmas that isn’t vegan, check out the lovely Sonia from Natural New Age Mum‘s version. Click here.
Healthier White Christmas Slice
- 125ml (1/2 cup) coconut oil, melted
- 125ml (1/2 cup) Vitasoy Oatmilk Original*
- 65g (1/2 cup) icing sugar
- 40g (1/2 cup) coconut milk powder
- 80g (1/2 cup) glace cherries
- 30g (1 cup) rice puffs**
- 40g (1 cup) shredded coconut
- 140g (1 cup) roasted macadamia nuts
1. Place the melted coconut oil, oatmilk, icing sugar and coconut milk powder into a large bowl. Stir to thoroughly combine.
2. Add the glace cherries, rice puffs, coconut and macadamia nuts and mix well.
3. Line a 20cm x 20cm slice tin with non-stick baking paper. Press the mixture firmly into the tin, patting it down and smoothing the top. Cover with cling film and place in the freezer for 4 hours until firm. Slice and serve.
Note: This slice needs to be kept frozen in order to have the correct firm consistency due to the inclusion of coconut oil (in place of copha) which does not set as firmly. Keep slices in the freezer, covered, for up to 1 month and serve directly from the freezer.
*You can substitute the Oatmilk Original for Oatmilk Honey Delight, but the slice will no longer be vegan.
**I used the Freedom Foods brand, but any will do.
Fig & Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of non-dairy milks. For more great soy recipes (including plenty more by Christie!) visit www.soy.com.au.
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