This dessert is made up of 3 layers but you could take any one of those layers and make it its own simple dessert. It is entirely vegan except for honey in one layer but that\’s easily replaced by plant options if necessary. Plan ahead because you need to soak cashew nuts and dates overnight and then you\’ll need to freeze the assembled slices for another night. Alternative oils can probably be used in place of coconut oil if you don\’t have any.
Layer 1 – The Base
- 1.5 cups raw almonds
- 1 tbs cacao powder
- 2 tbs maple syrup
- 1 tbs coconut oil
Blitz all with a food processor until crumbly. Taste and adjust quantities if desired. If the mixture holds its shape when pinched, then it is the right consistency. If not, add 1 tbs cold water at a time and blitz again (briefly). Press the mixture into the bottom of some silicone moulds (large cupcake size) and then place this in the freezer while you prepare the other layers.
Layer 2 – Chocolate Nut Cream
- three-quarter cup of raw cashews, soaked overnight and rinsed well
- 2 tbs coconut oil
- 1 tbs cacao powder
- 1 tsp vanilla extract
- 1 tbs maple syrup
- 6 Mejdool dates, pitted and soaked overnight in 1.5 cups of water
Drain the dates but keep the water they were in. Blend all ingredients, starting with only half a cup of the date-water. Gradually add more of that water until the mixture is smooth and churning consistently. You may need to scrape down the sides intermittently. Taste-test and adjust as necessary, like adding more cacao or maple syrup if you wish. When you\’re happy, pour this on top of the bases that were made earlier.
Layer 3 – Vanilla Nut Cream
- three-quarter cup of raw cashews, soaked overnight and rinsed well
- 2 tbs coconut oil
- half tbs vanilla essence (or seeds of 1 vanilla bean)
- 1 tbs honey
- half a cup of coconut milk plus extra
Blend all the ingredients, starting with just half a cup of coconut milk and adding more if necessary. you want to reach a smooth consistency. You may need to scrape down the sides intermittently. Taste test and adjust if you wish, such as by adding more honey. When you\’re happy, pour this on top of the last layer and return the moulds to the freezer for 6 – 8 hours or overnight.
Layer 4 – The Berries
Before serving, turn out the moulds and soften at room temperature for 1 hour. Top with fresh raspberries or blueberries.