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Almond butter cream slice
Prep Time
15 mins
Cook Time
10 mins
 

(Paleo, gluten-free, dairy-free, no refined sugar)

Ingredients
For the crust
  • 1/4 cup dairy-free shortening 55g
  • 1/4 cup honey 75g
  • 1 1/4 cup almond meal 140g
  • 2 tbs cocoa powder 20g
For the filling
  • 1 sachet vanilla instant pudding mix
  • 1 tin coconut cream 15oz
  • 1 cup almond butter 250g
  • 1 tin evaporated coconut milk 12.2oz
Instructions
For the crust
  1. Preheat oven to 350F and line a 9x9" baking tin with parchment paper.
  2. Combine all ingredients together until a dough forms. Use your hands towards the end of the mixing to form a ball.
  3. Roll out the dough into 1/4" thick between two pieces of plastic wrap and place in the baking tin. There may be some rise up the walls of the tin, which is perfectly acceptable!
  4. Bake for 10 minutes, or until hardened, and allow to cool.
For the filling
  1. Using an electric mixer, combine the instant pudding mix with the coconut cream until thickened slightly and the beaters leave an impression in the mixture (approx 2 mins).
  2. Add the almond butter and evaporated milk and mix for another 2 mins until well combined and thickened slightly again.
  3. Pour on top of chilled crust and keep in the refrigerator for at least 2 hours prior to serving.
Recipe Notes

The shortening can be substituted with coconut oil, but this will make the base a little more soggy and difficult to hold it's shape.
Feel free to pipe a frosting on top - simply 1/4 cup almond butter, 1/4 cup honey, 1 tbs cocoa and 1 tsp vanilla combined with a little almond milk to achieve the desired consistency.