Description
A delightful vegan and grain-free dessert that combines rich chocolate with tart raspberries.
Ingredients
Scale
- 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