Nut free vegan fruit slice is a healthier treat option with a bit of a festive feel! Gluten free and dairy free with loads of natural sweetness from dried fruit, bananas and coconut flour. Throw in some cranberries or goji berries to give it a little holiday cheer with for a Christmas sweet treat!
Note: this is an older recipe of mine (originally published December 2015) which has had a significant revamp! After re-testing the original nut free vegan fruit slice that appeared in this post, I knew I could improve it (after a few more years baking experience). I think this slice is now more dense, fruity and delicious! Combining coconut flour, brown rice flour and yummy fruit for a healthier sweet treat.
When a recipe starts off with “nut free vegan” – especially a baking recipe – you’re tempted to ask, err what’s left, right?! But please don’t let these qualifications turn you off, because this nut free vegan fruit slice is super tasty and can definitely be enjoyed by anyone and everyone. Whether or not you’re avoiding nuts, dairy, gluten…or you love all of those things!
As we’re getting quite shockingly close to Christmas now (WHERE has this year gone) I wanted to make something a little fruity and festive. A nice kind of sweet treat that’s got a healthier spin on it, is easy to make and perfect for sharing. Studded with colourful dried fruit, my nut free vegan fruit slice is just right for such an occasion. Plus it’s got tahini in there…one of my favourite things to eat, ever.
Instead of using eggs, this nut free vegan fruit slice uses mashed banana and flaxseed to bind the slice. The dough gets kind of wet and sticky, but once you press it down into a baking tray and into the oven the stickiness goes and it forms a beautiful slice. You can use whatever dried fruit you like in here. If you use larger pieces like apricots or dates, I’d recommend chopping them into smaller pieces. And definitely add in some goji berries or cranberries to give it some festive colour!
Nut Free Vegan Fruit Slice
- 2 large overripe bananas - 180 - 200 grams mashed banana
- 1/2 cup coconut flour - 65 grams
- 1/2 cup brown rice flour - 75 grams
- 3 tbsp ground flaxseed
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- 1 tsp baking powder (ensure this is gluten free if required)
- 1/2 tsp salt
- 1/4 cup melted coconut oil - 60 mL
- 1/4 cup tahini - 60 mL (I use hulled tahini)
- 1/4 cup brown rice syrup - 60 mL
- 2 tsp vanilla extract
- 3 tbsp hot water
- 1 and 1/2 cups dried fruit *if you are using goji berries I recommend soaking them first, see notes
- Preheat oven to 160 C and line a square baking tin with baking parchment. I would recommend either a 20cm or 22cm square tin.
- Combine the coconut flour, brown rice flour, flaxseed, spices, baking powder and salt.
- In a separate bowl, mash the bananas thoroughly until you get a thick puree and then stir in the melted coconut oil, tahini, brown rice syrup and vanilla.
- Combine wet and dry ingredients; the mixture should be very thick. Fold in all of the dried fruit. As you're mixing, add 3 tablespoons of hot water to help the mixture form a wet, sticky dough.
- Scoop the mixture into the baking tray and press down so the top is even and there are no gaps. (Dampen your fingertips and use them to press the slice down!)
- Bake for approximately 45-50 minutes or until the slice has started to turn golden brown on top and the edges are darkening.
- Remove from the oven and allow to cool to room temperature before slicing. Store the slice in the fridge for up to a week, or freeze for a longer life. (I've found the slice will keep for 2-3 days at room temperature, too.)