Vegan Raspberry Chocolate Slices
Servings: 8 (1 loaf cake)
Ingredients
Cocoa Coconut Crust
- 3/4 cup coconut, shredded
- 1/2 cup Medjool dates, pitted
- 1/4 cup almond meal
- 2 tbsp cocoa powder
- 1/8 tsp salt
- 1 to 2 tbsp water (as needed)
Raspberry Cashew Cream Filling
- 1 1/2 cups raw cashews soaked in water for at least 4 hours, drained, and rinsed
- 2 1/2 cups frozen raspberries, divided
- 1/4 cup coconut oil, melted
- 3 tbsp maple syrup
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1/4 cup water (as needed for blending)
- 1/4 cup cacao nibs
Instructions
Make the Cocoa Coconut Crust
- Line an 8- × 4-inch (20 × 10 cm) loaf pan with a sheet of parchment paper. Cut it long enough so that extra hangs over the sides for easy removal of the frozen treats.
- In a food processor, combine the coconut, dates, almond meal, cocoa, and salt and blend until the dates are finely chopped and the mixture is well incorporated. Drizzle in water as needed to moisten the mixture so it starts to look like a uniform dough. The dough should stick together when pressed with your fingers but should not be wet.
- Evenly press the dough into the loaf pan and set aside.
Make the Raspberry Cashew Cream Filling
- In a high-speed blender, combine the cashews, 1½ cups (375 mL) of the raspberries, coconut oil, maple syrup, lemon juice, vanilla, and salt and blend until smooth. Add the water, 1 tablespoon (15 mL) at a time, as needed to get the blender moving if the mixture becomes too thick to blend.
- With the blender turned off, use a spatula to stir in the cacao nibs.
- Pour the Raspberry Cashew Cream Filling overtop the Cocoa Coconut Crust. Sprinkle the remaining 1 cup (250 mL) raspberries on top. Cover the pan with foil and freeze until firm, at least 2 hours. For easy serving, I like to slice the cake before it is too frozen. Store the slices in an airtight container in the freezer for up to 1 month.
- When ready to serve, remove from the freezer. The flavour will be best if you allow the slices to thaw slightly for 10 minutes before eating.
Notes
Recipe adapted from Desiree Nielsen
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