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, then process until well combined. Scoop the mixture into the pan and press down to create a firm base.
Drain the cashews and blend with coconut cream, melted vegan chocolate, sweetener, and salt until very smooth. Pour over the base and smooth the surface. Place in the freezer for at least 2 hours.
When the chocolate layer is firm, add water, berries, sweetener, and agar powder (except the half cup raspberries) to a saucepan. Blend with a stick blender until no large chunks remain. Boil for 1 minute, then remove from heat and cool slightly.
Carefully pour the jelly over the chocolate layer and quickly arrange the halved raspberries in it. Chill in the fridge for 2 hours or until set.
Cut with a sharp knife and enjoy.
Notes
Store in an airtight container in the fridge for up to 3 to 5 days.
Do not freeze as the jelly layer may crystallize.
