Vegan Chocolate and Berry Jelly Slice
Ingredients
Base
- 2 cups almonds (or any nut/seed)
- 2/3 cup pitted dates, soaked in water for 4 hours
- Dash of ground cinnamon
Chocolate layer
- 3/4 cup cashews, soaked in water for 4 hours
- 3/4 cup canned coconut cream, thick part only
- 1/2 cup melted vegan chocolate
- 2–4 tbsp sweetener, to taste
- Pinch of salt
Jelly layer
- 1 cup water
- 1 cup fresh or frozen berries of choice
- 3 tbsp sweetener, to taste
- 1 1/2 tsp agar powder
- 1/2 cup fresh raspberries, halved
Preparation
Line a 20cm square cake pan.
Add almonds to a food processor and process until coarse crumbs form. Drain the dates and add them with cinnamon; process until well combined. Scoop the mixture into the pan and press down to create a firm base.
Drain cashews and blend with coconut cream, melted vegan chocolate, sweetener, and salt until smooth. Pour over the base, smooth the surface, and freeze for at least 2 hours.
When the chocolate layer is firm, for the jelly layer, add water, berries, sweetener, and agar powder (except the half cup of fresh raspberries) to a saucepan. Blend until no large chunks remain, boil for 1 minute, and remove from heat to cool slightly.
Pour the jelly over the chocolate layer and arrange halved fresh raspberries in it. Chill in the fridge for 2 hours or until set.
Cut with a sharp knife and enjoy immediately, or store in an airtight container in the fridge for up to 3 to 5 days. The slice cannot be frozen as the jelly layer will crystallize.
