Vegan Cookie Dough Slice

Your eyes aren’t deceiving you…The binding ingredient in this gooey decadent slice is cannellini beans. These guys are bland but creamy so make an excellent high fibre, low fat substitute nut butters in bliss balls and raw desserts. Plus, at just a buck a can, they’re super cheap as well!


1 can cannellini beans, rinsed and drained
1 cup quick cooking oats
½ cup rice malt syrup
Pinch of sea salt
1/3 cup preferred oil (such as rice bran, macadamia or coconut)
2/4 cup smooth peanut butter
2/3 cup coconut flour
1 tsp vanilla essence
100g dairy free dark chocolate
Rind of one orange, to garnish


Using a fork, mash the beans into a fine paste in a large mixing bowl. Add all remaining ingredients, except for chocolate and orange rind, and knead well to form a ‘cookie dough’ texture. Press into an oiled slice tray, approx. 1.5cm thick.

Melt chocolate and drizzle over cookie dough slice, then place in freezer for 20 minutes to set chocolate. Remove slice from freezer 20 minutes before serving (it’s much nicer defrosted!) and garnish with orange rind.

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