Chocolate Raspberry Bavarois (Vegan & Grain-Free)
Chocolate Raspberry Bavarois is a delightful and creamy dessert that combines the rich flavors of chocolate with the tartness of raspberries. This version is vegan and grain-free, making it a great choice for those with dietary restrictions. It’s a perfect treat for any occasion and will impress your friends and family.
Why Make This Recipe
This recipe is not only delicious but also easy to make. With wholesome ingredients like sunflower seeds, dark vegan chocolate, and fresh raspberries, you can enjoy a dessert that is both satisfying and healthy. It’s a great way to satisfy your sweet tooth without using dairy or gluten. Plus, it looks stunning when served, making it perfect for special events or gatherings.
How to Make Chocolate Raspberry Bavarois
Ingredients
- 1 cup sunflower seeds (120 grams)
- 1/3 cup shelled hemp seeds (40 grams)
- 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 (150 grams)
- 1 cup oat cream (240 ml)
- 1 tablespoon agar flakes
- 1 tablespoon maple syrup
- 2 cups frozen raspberries (200 grams)
- 1/2 cup water (120 ml)
- 1 cup oat cream (240 ml)
- 3 tablespoons agar flakes
- 2 tablespoons maple syrup
- Fresh raspberries or other seasonal berries
- Chocolate shards
Directions
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 begins to stick together. Spoon into a 6" cake tin, press tightly, and refrigerate.
Prepare the Chocolate Layer: Finely chop dark chocolate and set aside. In a pot, heat oat cream with agar flakes until dissolved. Stir in chocolate and maple syrup. Pour over the crust and refrigerate to set.
Prepare the Raspberry Layer: Boil raspberries and water until mushy. Strain to remove seeds, measure 1 cup of liquid, and return to pot. Add oat cream, maple syrup, and agar. Simmer until flakes dissolve. Pour over the chocolate layer and refrigerate to set.
Assemble and Serve: Remove from the tin, top with fresh berries and chocolate shards. Enjoy!
How to Serve Chocolate Raspberry Bavarois
Serve the Chocolate Raspberry Bavarois chilled. You can garnish it with fresh raspberries or other seasonal berries and chocolate shards to make it look even more appealing. This dessert is great for dinner parties, birthdays, or any special occasion.
How to Store Chocolate Raspberry Bavarois
Store any leftovers in the refrigerator. It’s best consumed within 3 to 4 days for the best taste and texture. Keep it covered to prevent it from absorbing any other flavors in the fridge.
Tips to Make Chocolate Raspberry Bavarois
- Make sure to soak the sunflower seeds for at least 4 hours for a smoother crust.
- If you don’t have oat cream, you can substitute it with any plant-based cream.
- Allow each layer to set properly in the refrigerator before adding the next layer for the best results.
Variation
You can adjust the flavors by using different types of fruit, such as strawberries or blueberries. Feel free to experiment with other nuts for the crust if you prefer.
FAQs
1. Can I use other sweeteners instead of maple syrup?
Yes, you can use agave syrup or coconut sugar as alternatives, but this may change the flavor slightly.
2. Is it possible to make this dessert ahead of time?
Absolutely! You can prepare it a day in advance, making it a perfect option for entertaining.
3. How do I ensure the agar sets properly?
Make sure to dissolve the agar completely in hot liquid and allow enough time for it to set in the refrigerator, usually about 2-4 hours.
Enjoy making and sharing this delectable Chocolate Raspberry Bavarois with your loved ones!
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Chocolate Raspberry Bavarois
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegan, Grain-Free
Description
A delightful vegan and grain-free dessert that combines rich chocolate with tart raspberries.
Ingredients
- 1 cup sunflower seeds (120 grams)
- 1/3 cup shelled hemp seeds (40 grams)
- 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 (150 grams)
- 1 cup oat cream (240 ml)
- 1 tablespoon agar flakes
- 2 cups frozen raspberries (200 grams)
- 1/2 cup water (120 ml)
- Fresh raspberries or other seasonal berries
- Chocolate shards
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 begins to stick together. Spoon into a 6″ cake tin, press tightly, and refrigerate.
- Prepare the Chocolate Layer: Finely chop dark chocolate and set aside. In a pot, heat oat cream with agar flakes until dissolved. Stir in chocolate and maple syrup. Pour over the crust and refrigerate to set.
- Prepare the Raspberry Layer: Boil raspberries and water until mushy. Strain to remove seeds, measure 1 cup of liquid, and return to pot. Add oat cream, maple syrup, and agar. Simmer until flakes dissolve. Pour over the chocolate layer and refrigerate to set.
- Assemble and Serve: Remove from the tin, top with fresh berries and chocolate shards. Enjoy!
Notes
Make sure to soak the sunflower seeds for at least 4 hours for a smoother crust. Use any plant-based cream if oat cream is unavailable.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 45mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegan dessert, chocolate recipe, raspberry dessert