Description
A delightful vegan and grain-free dessert that combines rich chocolate and tangy raspberries into a smooth, creamy treat.
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
- Chocolate shards
Instructions
- Prepare the crust by pulsing sunflower seeds in a food processor until coarsely ground. Add hemp seeds, cacao powder, cinnamon, sea salt, and pitted dates, then blend until it comes together. Spoon into a 6″ round cake tin and press firmly. Refrigerate.
- For the chocolate layer, chop dark chocolate and melt it. Simmer oat cream and agar flakes in a small pot until dissolved, then stir in melted chocolate and maple syrup. Pour onto the crust and refrigerate.
- For the raspberry layer, simmer raspberries and water until mushy. Strain to remove seeds and measure 1 cup of liquid. Combine with oat cream, maple syrup, and agar flakes, boil and cool, then pour over the chocolate layer. Refrigerate again.
- Remove from tin and top with fresh berries and chocolate shards before serving.
Notes
Ensure agar flakes are fresh for proper setting. Adjust maple syrup for sweetness as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan dessert, chocolate bavarois, raspberry dessert, no-bake dessert