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Slice Week!

Posted by: Patrick Catanzariti on June 2, 2017

In case you missed it, this week Natvia celebrated not just the deliciousness of, but the sophistication, technical skills involved in, and the overall amazingness of slices! Following #SliceWeek around the web meant being seduced by tens of super tasty, sugar-free slices!

We didn’t just limit ourselves to the much-beloved chocolate based slices either. No, slices are so much bigger and deserve to be seen it all of their shapes, forms, and colours.

Sweet slices, savoury slices, warm slices and cold slices, this week had it all! If you completely missed it make sure to head on over to our Facebook and Instagram to see all that was on offer.

Here we’re breaking some of our favourite slices of the week. Make sure to try them out and let us know how you go!

Happy Baking!

Vegan Snickers Cheesecake Slice



  • 1 Cup pitted dates
  • 1 1/2 Cups raw walnuts
  • 1/3 Tsp sea salt
  • 1 1/2 Cups raw cashews
  • 1 tsp Vanilla extract
  • 1/4 Cup Natvia
  • 1/2 Cup Full-fat coconut milk
  • 1/4 Tsp sea salt
  • 2 Tbsp Sunflower oil
  • 3/4 Cup pitted dates
  • 1 Tbsp peanut butter
  • 3/4 Cup roasted salted peanuts
  • 3/4 Cup chopped vegan dark chocolate


  1. In a bowl of hot water, add cashews and cover for one hour. Drain thoroughly.
  2. Line an 8×8 inch baking dish with baking paper and set aside
  3. In the meantime, begin the base by added dates to a food processor or blender. Mix until dates form a ball. Remove and set aside.
  4. Add walnuts and sea salt to the food processor and mix into a meal. Add dates back in and blend until a loose dough forms. It should stick together when you squeeze mixture between your fingers. In the case of the mixture being too dry, add a few more dates into the blend. If the mixture is too wet, add more walnuts to the mixture and blend.
  5. Press the base into the baking tray until flat. Make sure base is firmly packed to the bottom of the dish and place in freezer to set.
  6. Next up, make the date caramel mixture by adding 3/4 cup of dates to a food processor. Blend until a paste forms then add hot water slowly until it forms a smooth caramel-like paste. The mixture should be easy to spread. Be careful not to add to much water. Set aside.
  7. Add your drained, soaked cashews to a high-speed blender, along with vanilla extract, Natvia, coconut milk, sea salt, and sunflower oil. Blend on high until creamy and smooth, scraping down sides as needed.
  8. Taste and make adjustments accordingly – salt for flavour balance or Natvia for sweetness.
  9. Pour filling over the crust. Tap on counter to release any air bubbles. Add half of the date caramel mixture in small spoonfuls and swirl with a toothpick,
  10. Sprinkle with peanuts on top. Cover with cling wrap, and then seal the top with foil and freeze for 4 – 6 hours, or until completely set and firm.
  11. When ready to serve, leave cheesecake to thaw briefly and top with remaining date paste and some more roasted peanuts.
  12. In the meantime, prepare chocolate sauce. Add chocolate and coconut oil (optional) to a ceramic bowl and set over a saucepan filled with an inch of water. Stir occasionally over the simmering water until melted.
  13. Drizzle the chocolate over the cheesecake.
  14. Store leftovers in the freezer for up to 3 weeks!


Choc Raspberry Quinoa Slice



  • 2 1/4 Cups Quinoa Flakes
  • 1/3 Cup Shredded Coconut
  • 1/2 Cup Almond Meal
  • 1/4 Cup Cocoa
  • 1 Tbls Black Chia Seeds
  • 1/3 Cup Natvia
  • 1/2 Cup (80ml) Coconut Oil, melted
  • 3/4 Cup Coconut Milk
  • 2 Eggs, whisked
  • 1 tsp Vanilla Extract
  • 125g Fresh Raspberries, or frozen, plus extra to decorate
  • 45g refined-sugar-free Dark Chocolate, melted
  • Raw Caco nibs to decorate (optional)
  • Cocoa Powder


  1. Preheat the oven to 180 degrees celsius. Grease the base and sides of a 16 x 26cm slice pan before lining with baking paper.
  2. Place the quinoa flakes, shredded coconut, almond meal, cacao nibs, chia seeds into a large bowl. Stir the dry ingredients and combine well. Make a well in the centre of the mixture.
  3. Combine Natvia and coconut oil in a heatproof bowl and microwave on high for 30 seconds or until smooth.
  4. Add the coconut milk, eggs, vanilla extract and the Natvia and coconut oil mixture to the flour well. Stir to combine.
  5. Gently fold through the raspberries and spoon into prepared pan. Smooth the surface and bake for 30 minutes or until browned and firm to touch. Allow to cool in completely.
  6. Use a sharp knife to cut into 15 pieces. Drizzle with melted chocolate. Set aside to set. Decorate with extra raspberries and extra cacao nibs if using.


Vegan Hedgehog Slice

vegan hedgehog slice


1 cup walnuts

2 tbsp cocoa

3 tbsp desiccated coconut

1 cup puffed rice

1/4 cup Natvia

1/4 cup melted coconut oil


150g sugar free dark chocolate

1 tbsp coconut oil



  1. Line a loaf tin or baking tray of your own choosing with baking paper.
  2. Roughly chop the walnuts and place in a large mixing bowl
  3. Also add to the mixing bowl; Natvia, cocoa, coconut and puffed rice.
  4. Stir together and mix until combined.
  5. Add 1/4 cup melted coconut oil and stir again.
  6. Spoon this mixture evenly into the baking tray that you have chosen.
  7. Melt the dark chocolate, along with 1 tbsp of melted coconut oil.
  8. Pour the melted chocolate evenly over the packed baking tray of hedgehog goodies.
  9. Spread evenly and place in the freezer for at least 10 minutes before serving.
  10. Enjoy a crunchy vegan chocolate hedgehog (not the animal!) slice.


Vegan Coconut Ice

Vegan coconut ice


Coconut base

1/2 cup of coconut oil

1 cup of coconut cream- solidified

1/4 cup Natvia

1 tsp vanilla

4 cups desiccated coconut

Raspberry mix

3/4 cup rasberries

1/2 cup desiccated coconut

1 tbsp Natvia



1.Melt together coconut oil, cream, Natvia and vanilla over low heat

2. Combine with 4 cups of desiccated coconut

3. Flatten half of mixture with prepared tin and place in freezer

4. Blend raspberries and extra 1tbsp of Natvia and combine with rest of mixture

5. Add 1/2 cup extra desiccated coconut

6. Once bottom later is firm, flatten rest of mixture on top and place black in the freezer.

7. Once done, cut in slices and enjoy.


Low-carb Blueberry Cheesecake



  • Base:
  • 1 cup/150g/5.2 oz unsalted macadamia nuts
  • 3/4 cup/75g/2.6 oz oats (make sure certified gluten free)
  • 1/4 cup/60g/2 oz unsalted butter, melted
  • Filling:
  • 2 cups/500g/16 oz cream cheese, at room temperature
  • 1/2 cup/60g/2 oz Natvia
  • 3 eggs
  • 3 tsp vanilla extract
  • 1 cup/125g/4.2 oz blueberries

Makes 24 slices


  1. Preheat oven to 150°C and grease a rectangular baking pan.
  2. Grind the macadamias in a food processor, add butter. Grind the oats and mix into the macadamia mix.
  3. Place into the bottom of the pan and press down evenly. Set aside.
  1. Cream the cream cheese until light and fluffy and add Natvia. Mix until combined.
  2. Add eggs one by one, scraping down the sides and mix until combined.
  3. Add vanilla extract and blueberries and mix until combined.
  4. Pour filling mixture into prepared pan and bake for 20-30 minutes until set.
  5. Allow to cool completely before cutting.
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  • Reviews



      Where’s the recipe for the one in the top picture?

    2. Lynda says:

      Made the Blueberry Cheesecake today and it is so good! 1/2 cup Natvia weighs about 100g though, not 60g as stated in the recipe. Not a problem I just sweetened to taste, about 80 grams. Love Natvia!

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