Paleo Classic Vanilla Slice
Indulge in the nostalgic flavors of a dessert favorite with this Paleo Classic Vanilla Slice—a healthier twist on the traditional treat! This recipe delivers the perfect balance of creamy, vanilla-infused filling layered over a golden almond and coconut flour crust, all crafted with wholesome, paleo-friendly ingredients. Sweetened naturally with honey and maple syrup, and thickened with gelatin and arrowroot powder, this dessert is gluten-free, dairy-free, and refined sugar-free. The silky, set filling pairs beautifully with the crumbly base, creating a luxurious texture that’s perfect for special occasions or everyday indulgence. Easy to follow and requiring just 20 minutes of prep time, this guilt-free slice is sure to impress every palate. Refrigerate, slice, and serve for a dessert that’s as beautiful as it is nourishing!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon sea salt
- 0.5 cup coconut oil, melted
- 0.25 cup honey
- 1.5 teaspoons vanilla extract
- 2 eggs
- 2 cups coconut milk, full-fat
- 3 tablespoons arrowroot powder
- 0.25 cup maple syrup
- 2 teaspoons gelatin powder
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper.
In a large bowl, mix together the almond flour, coconut flour, baking soda, and sea salt.
Add in the melted coconut oil, honey, and 1 teaspoon of vanilla extract. Mix until well combined.
Press the dough evenly into the prepared baking dish to form the base layer.
Bake for 15 minutes or until the edges are golden brown. Let it cool completely.
To make the filling, combine coconut milk, arrowroot powder, and maple syrup in a saucepan over medium heat. Stir constantly until the mixture thickens.
Lightly beat the eggs in a separate bowl, then slowly add a small amount of the hot coconut mixture to temper the eggs, whisking continuously.
Return the egg mixture to the saucepan and add the remaining vanilla extract and gelatin powder, whisking until smooth and well combined. Cook for another 2-3 minutes.
Pour the filling over the cooled base layer, spreading it out evenly.
Refrigerate for at least 2 hours or until set before slicing into squares and serving.
Nutrition Facts
Calories |
3993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 343.6 g | 441% | |
| Saturated Fat | 212.4 g | 1062% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1476 mg | 64% | |
| Total Carbohydrate | 212.4 g | 77% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 126.7 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 563 mg | 43% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 1630 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
