Experience the nostalgia of a classic Jelly Slice with a healthy halo makeover! Dive into this easy-to-make no-bake slice and let the flavours of mango and passionfruit transport you to a perpetual summer paradise.
15 min
PREP TIME
11
INGREDIENTS
SERVINGS: 12
PREPARATION
- 1 Line a slice pan (27.5 cm x 17.5 cm x 3.5 cm) with baking paper allowing a 5 cm overhang. To make the base, add nuts and seeds to a food processor and pulse until a coarse crumb forms. Drain dates and discard water. Add dates to the food processor and blend until dates have completely broken down and mixture is just combined (mixture should stick together when pressed). Scoop mixture into slice pan and use the back of a wet spoon to firmly press into an even layer. Leave to firm in the fridge for at least 15 minutes.
- 2 For the centre, dissolve jelly crystals and gelatine in boiling water. Microwave for 30 seconds and stir until all crystals have dissolved. Let cool before adding to a food processor with the yoghurt and cottage cheese. Blend until mixture is smooth and no lumps remain. Pour mixture over base and gently tilt so that it reaches the corners. Leave to set in the fridge for at least 1-2 hours.
- 3 To make the top layer, dissolve jelly crystals in boiling water before adding to a food processor with the frozen mango. Puree until smooth and transfer to a jug with passionfruit pulp. Mix well to combine. Pour topping over the centre filling and return to the fridge to set for at least another 1-2 hours or until set firm.
- 4 Carefully remove slice from pan and use a slightly warmed knife to slice into 12 even squares. Keep refrigerated in an air-tight container for up to 1 week.
