Description
A rich and creamy vegan and grain-free dessert combining dark chocolate and tangy raspberries.
Ingredients
Scale
- 1 cup sunflower seeds
- 1/3 cup shelled hemp seeds
- 2 tablespoons raw cacao powder
- 1/2 teaspoon cinnamon
- Pinch sea salt
- 6 medjool dates, pitted
- 1 teaspoon maple syrup
- 5 ounces dark vegan chocolate
- 1 cup oat cream
- 1 tablespoon agar flakes
- 2 cups frozen raspberries
- 1/2 cup water
- 3 tablespoons agar flakes
- 2 tablespoons maple syrup
- Fresh raspberries or other seasonal berries for topping
- Chocolate shards for topping
Instructions
- Prepare the Crust: Place sunflower seeds into a food processor and pulse until coarsely ground. Add hemp seeds, cacao powder, cinnamon, sea salt, and pitted dates. Blend until the mixture comes together. Press it into a 6-inch round cake tin and refrigerate.
- Prepare the Chocolate Layer: Chop the dark chocolate. Boil oat cream with agar flakes until dissolved. Stir in the chopped chocolate and maple syrup, then pour this mixture onto the crust. Refrigerate to set.
- Prepare the Raspberry Layer: Boil the raspberries and water until mushy. Strain and return the liquid to the pot. Add oat cream, maple syrup, and agar flakes. Boil until dissolved, then pour this mixture over the set chocolate layer and refrigerate.
- Assemble and Serve: Remove the cake from the tin, and top with fresh raspberries and chocolate shards. Enjoy chilled.
Notes
Store any leftovers in an airtight container in the refrigerator for optimal taste and texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Refrigerating
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 50mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan dessert, chocolate bavarois, grain-free dessert