Raw Vegan Cherry Ripe Slice!

Raw Vegan Cherry Ripe Slice!

17 Jan - Posted at 08:21h in Uncategorized by

 

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Raw Vegan Cherry Ripe Slice!

This slice has a unique sweet & sour flavour accompanied with a chewy chocolate biscuit and topped with decadent vegan vanilla chocolate. If you love cherries then this one's for you!

Course Dessert
Keyword Healthy Snack
Prep Time 30 minutes
Total Time 30 minutes
Servings 16
Author Sharlene Fletcher

Ingredients

Chocolate Base

  • 1, 1/2 cups desiccated coconut Organic
  • 1, 1/2 cups raw almonds Organic
  • 3 cups pitted dates Soaked
  • 1/4 cup raw cacao powder Organic
  • 1 tbsp activated buckini's Optional
  • 1 tsp vanilla bean powder or paste Organic

Cherry Ripe Filling

  • 2 cups desiccated coconut Organic
  • 1 cup raw cashews Organic
  • 1 cup pitted cherries
  • 2 tbsp fresh lemon juice
  • 1/2 cup rice malt syrup Organic
  • 1 tbsp beetroot powder (for extra colour) organic

Vanilla Vegan Chocolate

  • 1/2 cup cold pressed coconut oil Melted/Organic
  • 1/2 cup cacao butter Melted/Organic
  • 1 cup raw cacao powder Organic
  • 1/2 cup rice malt syrup Organic
  • 1 tsp vanilla bean powder Organic

Instructions

Chocolate Base

  1. Place all 'BASE' dry ingredients into a food processor.

  2. Blend until it forms a biscuit crumble.

  3. Add soaked pitted dates.

  4. Blend until your mix forms a soft dough.

  5. TIP: If the mix is still crumbly, keep blending.

  6. Add activated buckini's and pulse through.

  7. Remove blade and press mixture evenly into a square silicon mold.

  8. Set aside while you make the 'Cherry Ripe Filling'

Cherry Ripe Filling

  1. Place all dry ingredients into a food processor.

  2. Blend until it forms a biscuit crumble.

  3. Add rice malt syrup and lemon juice.

  4. Blend until your mix forms a chewy dough.

  5. TIP: If the mix is still crumbly, keep blending otherwise it will be too crumbly to cut into perfect slices when set.

  6. Add pitted cherries.

  7. Pulse through, leaving cherry chunks visible.

  8. Remove blade and press mixture evenly and flat over the top of the base.

  9. Place flat in freezer overnight or for at least 8 hours

Vegan Vanilla Chocolate

  1. Place coconut oil, cacao butter and rice malt syrup into a bowl and whisk together until all ingredients are combined.

  2. TIP: Make sure that all the rice malt syrup is mixed through throughly. It may drop to the bottom as it's heavier.

  3. Slowly add raw cacao powder and whisk until all ingredients are mixed through.

  4. TIP: If your cacao powder is lumpy, make sure you use a sift to remove any lumps. Otherwise you will have pockets of cacao powder through the chocolate.

  5. Add vanilla bean powder and whisk through.

  6. Pour evenly over the 'Cherry Ripe Filling' and set in freezer until chocolate is completely set.

Toppings

  1. I've topped mine with Peppermint Matcha Stars and Chocolate Crunch Bliss Balls! These recipes can be found in my Ebook "Create. Eat. Vibe"

    Add florals and dried rose petals!

    Enjoy xx