No-Bake Wagon Wheel Slice
Ingredients
Base
- 1/2 cup pecans
- 1 Tbsp coconut flour
- 1/4 cup raw cacao
- Pinch good-quality salt
- 8 + Soft Medjool dates
Vanilla-cashew marshmallow layer
- 1 cup raw cashews, soaked 4 hours
- 1/4 cup coconut cream
- 2-3 tsp pure vanilla extract
- 2 Tbsp rice malt syrup
- 2 Tbsp coconut oil
Raspberry chia jam layer
- 1 cup raspberries
- 1 Tbsp chia seeds
- 1 tsp lemon juice
Chocolate topping
- 1 Tbsp raw cacao
- 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-cashew marshmallow layer
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.
Raspberry chia jam layer
Add all ingredients to a saucepan and cook over low heat for 5-10 mins, until thickened. Stir occasionally.
Allow to cool, then pour over vanilla layer.
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.
