After my No Bake Cherry Cake was such a success, I’ve continued experimenting with ‘raw’ desserts and sweat treats. Since I love chocolate as well as vanilla creme I had to try something in that direction.
So I’ve created these amazing vegan and gluten-free chocolate vanilla slices – and boy they are delicious! They are so creamy and melt on your tongue – simply amazing! Somewhere between a raw cake and ice-cream, they make a refreshing treat on a warm day 🙂
Please note: I’m using banana as a natural sweetener in this recipe. You will still be able to taste a hint of banana in the finished dessert. If this isn’t your cup of tea, I recommend to use dates instead 🙂
For a 27×17 cm tray you’ll need:
For the chocolate cream:
1 1/2 cup (200g) cashew nuts (soaked for at least 6 hours and drained)
1/4 cup + 1 tablespoon (30g) FAIR TRADE cocoa powder
1 very ripe banana (alternatively 1/2 cup (70g) dates, pitted)
1/4 cup (45g) coconut sugar
1-2 tablespoon coconut oil (optional)
1/2 cup (125ml) water
For the vanilla cream:
1/2 cup (70g) cashew nuts (soaked for at least 6 hours and drained)
1/4 cup (63ml) water
1 teaspoon vanilla paste
I used cacao nibs for garnish.
1. Blend the ingredients for the chocolate cream in a high speed blender until smooth. Line the baking tray with baking paper.
2. Pour the mixture into the baking tray and spread evenly.
3. For the vanilla cream blend all ingredients until smooth. Place dollops on top of the chocolate cream and use a fork or teaspoon to make some swirls. Sprinkle with garnish of your choice.
4. Place in the freezer until set (probably 4-5 hours) and store then in the fridge. Let thaw a little before serving.