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 (8-inch) square cake pan.
Add the almonds to a food processor and process until it forms coarse crumbs. Drain the dates and add them to the food processor with the cinnamon. Process until well combined. Scoop the mixture into the cake pan and press it down to create a firm and even base.
Drain the cashews and add to a high-powered blender with the rest of the ingredients. Blend until very smooth. Pour the mixture on top of the base and smooth the surface. Place it in the freezer for at least 2 hours.
When the chocolate layer is firm to the touch, add all jelly layer ingredients except the 1/2 cup fresh raspberries to a small saucepan. Blend with a stick blender until there are no large chunks of berries. Boil the mixture for 1 minute and then remove from the heat to cool slightly.
Carefully pour the jelly on top of the chocolate layer and quickly arrange the halved raspberries in the jelly. Chill in the fridge for 2 hours or until set.
Cut with a sharp knife.
Notes
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 crystallise.
