The poor old prune. A good source of iron, low in fat, high in antioxidants and fibre and it is dismissed as the embarrassing cousin of the sweet date. Prunes, or dried plums if you please, are delicious, juicy and a nice change from the super sweet date. Also, they are half the price. And let’s be honest, they will keep you regular. This vegan chocolate & prune slice is chocolatey and delicious; they won’t even know the prunes are in there.
Vegan Chocolate & Prune Slice
Ingredients
Base
- 2 cups rolled oats
- 1/2 cup raw almonds
- 1 tsp cinnamon
- 3 tbs melted coconut oil
- 3 tbs maple syrup
- 3 tbs waterChocolate Layer
- 400 g pitted prunes
- 4 tbs good quality cocoa
- 1/2 cup desiccated coconut
- 2 tbs maple syrup
- pinch sea salt
- 2 tbs waterTop
- desiccated coconut
Instructions
- Preheat oven to 175 degrees C.
- Line a 8x8 slice pan with baking paper or parchment.
- Combine all base ingredients into a food processor and blitz until combined and the mix sticks together. Press the mix firmly and evenly in to the slice tray.
- Clean out processor and add all chocolate layer ingredients to the now clean bowl. Blitz until combined and spread evenly over base layer.
- The mix is sticky so I use a wet fork to wrestle it into submission. Sprinkle enough coconut to cover the slice all over.
- Bake in the oven for 20 minutes. To toast the coconut top layer, pop the slice under the broiler for a minute or two to toast.
- Remove from oven and let the slice rest for 10 minutes for cutting to serve.
![Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed](http://scontent-lga3-1.cdninstagram.com/vp/3a3bdf57cf532afcdbe47224d6205874/5D0B0AE8/t51.2885-15/e35/s320x320/53425017_2026465847655903_4310692797615736546_n.jpg?_nc_ht=scontent-lga3-1.cdninstagram.com "Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed")
Hey! I got my food processor fixed and finally made this recipe today. It turned out perfectly amazing. And it is so damn yummy. I love it. Thanks for this amazing recipe.
Nika, that makes me so happy and I am glad your processor could be fixed. I was worried! I am glad you enjoyed the slice, thanks for letting me know.
I just made this recipe. It is the first time using prunes for me. I didn’t soak them and put the ingredients in the food prcessor. Now my food processor is spoilt and as the prunes won’t puree and I don’t even know how to fix the recipe because all the ingredients are mixed in and the prunes are dry and hard. Very sad. You should have mentioned in your blog that the prunes have to be soaked in hot water forat keast 20 minutes first.
Nika,
I am so sorry about your processor. Having said that, I’ve never soaked prunes prior to processing – I have always found them to be very soft. Dates occasionally if they have dried or if I haven’t stored them properly. Prunes? Never. I’ve also never had any feedback from others making the recipe that the prunes caused an issue either. Again, I am sorry about your machine.
In kindess,
Amanda
Aww. No worries. Thanks. ✌
Hi Amanda, these look delicious. What could I use instead of coconut oil? Would olive oil work? Thanks, Priya
Hi Priya,
I am so glad you like the look of these. You could try both vegan butter or sunflower/vewgetable oil in these. Olive oil might be a tad overpowering. Good luck!
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