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Silky Cacao and Vanilla Bean Raw Slice

Name: Silky Cacao and Vanilla Bean Raw Slice
Ingredients: 1/2 cup pecans; 1 Tbsp coconut flour; 1/4 cup raw cacao powder; Pinch good-quality salt; 6+ Soft Medjool dates; 1 cup raw cashews, soaked 4 hours; 1/4 cup coconut cream; 2-3 tsp pure vanilla extract (start with less, add more to your liking); 2 Tbsp rice malt syrup; 2 Tbsp coconut oil; 1 Tbsp raw cacao powder; 2 tsp rice malt syrup; 2 tsp coconut cream; 2 tsp coconut oil; 1/2 tsp vanilla extract

Freezer-friendlyVeganVegetarianCakeDessertsNo Bake DessertsGluten FreeHealthyCoffee TimeSnackDairy-freeGluten-freeHalal

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Boutounnou || 25

648 recipes

Ingredients

Base

1/2 cup pecans
1 Tbsp coconut flour
1/4 cup raw cacao powder
Pinch good-quality salt
6+ Soft Medjool dates

Creamy vanilla filling

1 cup raw cashews, soaked 4 hours
1/4 cup coconut cream
2-3 tsp pure vanilla extract (start with less, add more to your liking)
2 Tbsp rice malt syrup
2 Tbsp coconut oil

Chocolate topping

1 Tbsp raw cacao powder
2 tsp rice malt syrup
2 tsp coconut cream
2 tsp coconut oil
1/2 tsp vanilla extract

Preparation

Base

Add everything except the dates to a food processor. Pulse until very small crumbs have formed.
Add dates (ensure you remove pips), and pulse until the mix starts to clump together (if this doesn't happen, add more dates).
Press into a small tin of choice (I used a 10cm square one)

Vanilla filling

Melt coconut oil and set aside to cool.
After 5 minutes, add all ingredients to a high-speed blender and blend until very smooth. Pour into your base and set in the freezer.

Chocolate topping

Set up a heatproof bowl over a pot of just simmering water. Heat bowl, then turn off water.
Add coconut oil and allow to melt. Once liquid, add remaining ingredients then whisk until smooth. Pour final layer onto cake, and reset in freezer.

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