Paleo Jelly Slice

Jelly slice is an Australian thing. So don't worry if you have no idea what I am talking about.

I grew up with this stuff.

It reminds me of school fetes where you could get a slice for $1. Super sweet and wobbly with that store

bought biscuit and butter crust. Sort of like cheesecake, but more fun.

A few months ago I was walking past a bakery and saw some jelly slice and I just had to have it. I brought it home triumphantly to Mr CH. We cut it in half, salivating. He too remembers jelly slice fondly.

We should have left it as a memory. It was crap. Too sweet, no real flavour, nothing like I remember. I looked up countless recipes on google to find that the ingredients (as I suspected) were just total rubbish. Condensed milk, sugar, low quality gelatin, sugar, artificial colours, sugar, wheat, sugar.

And there were NO good health recipes either!!!

So I had to make up my own.

And it was a hit! Mr CH and I thought it was better than the bakery version (Lady A only ate the jelly, but she doesn't like custard) and I shared it round with some friends for afternoon tea who also loved it.

It's not as sweet as the childhood version in my head, but I think that's a good thing.

This recipe does have a lot of steps, but each are simple on their own, so you can do one step at a time over a few days if you like, allowing time for everything to cool down and set.

Paleo Healthy Jelly and Custard Slice Dairy Free Gluten Free Grain free

Paleo Jelly Slice



1 cup almond meal

1/2 cup shredded coconut

1/2 cup coconut flour

1/3 cup macadamias

1 egg

3 tablespoons of coconut oil

2 tablespoons maple syrup

Custard layer

400g can of coconut cream

400g almond milk (just fill up the coconut cream can after you empty it)

1/3 cup maple syrup

4 egg yolks

2 teaspoons vanilla powder (or 1 teaspoon vanilla extract)

1 1/2 tablespoons gelatin ( I used the Great Lakes Gelatin - the red one)

1 tablespoon coconut oil

1 tablespoon tapioca starch

Jelly layer

2 cups berry juice (I used a black mulberry juice)

1 1/2 tablespoons gelatin (same as above)

1 tablespoon maple syrup

Equipment Essentials

Food processor or thermomix

Square cake tin lined with baking paper



Make Me Up

Pre-heat your oven to 160degc.


In your food processor or thermomix, place all of your base ingredients, except you macadamia nuts. Process them together on high (speed 10 for thermomix) until the mixture comes together in fine bread crumbs. Add your macadamias and pulse or process on low (speed 5 for thermomix) until the nuts are chopped and incorporated. Test that the mix is not too dry by squeezing it between your fingers. If it seems dry, add a tablespoon or so of cold water and process again.

Once the base is ready, press it into your prepared try at for an even layer. Dock the base (ie prick it all over with a fork) and place in the oven to bake for 15-20 min until it is just golden. Allow to cool and the place in the fridge to get cold.


Now, clean out your thermomix bowl or food processor (but no need to be too fastidious) and add all of your custard ingredients. Blend them up together until everything is well incorporated.

If you are using a thermomix, cook the mixture, speed 4/80degC/20min.

If you don't have a thermomix, place the custard into a heavy based saucepan and place on a low heat. continually whisk it until the gelatin and tapioca have dissolved and the custard has thickened, about 25min.

Allow the cooked custard to cool, this is easiest if you transfer it out of it's cooking vessel into a separate bowl or jug. Allow the custard to come to room temperature, this might take 20-30 minutes. Once cool remove the now cold baked base from the fridge and pour the custard on top. Place the custard layer back in the fridge and allow the custard to set. This will take about 2 hours at least. Or you can leave it overnight.


This part is easy. In your saucepan, place your juice, gelatin and maple syrup. Place on a low heat and whisk the juice until the gelatin has dissolved, Continue cooking the juice for a further 10 min. Don't let the mixture boil. Allow the jelly too cool and once it is at room temperature, pour the jelly on top of the custard layer. Allow the jelly to set in the fridge. This should take about 2 hours.

Once the jelly is set, take the slice out of the tin and cut into squares. I prefer to serve this at room temperature so you can taste all the flavours.

Love cake? Have you checked out my paleo cake e-cookbook? Get the recipes for a lamington cake, a humming bird cake and a double chocolate cake, complete with icings and decoration tips here.

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