Preparation time is 30minutes
Total time is 30minutes
Serve is for 16 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
16
- 2 cups natural cashews
- 1 1/2 cups almond meal
- 12 medjool dates, pitted
- 1/4 cup cacao powder
- 2tablespoons unhulled tahini
- 100grams plums, halved, destoned
- 1/4 cup light coconut milk
- 1/4 cup maple syrup
- 1/4 cup grapeseed oil
- 1/3 cup cacao spread, melted
- 1tablespoons hemp seeds
Description
This deliciously creamy slice will tantalise your tastebuds. Try this plum and cacao raw vegan dessert for a stunning treat with a hint of sweetness.
Method
Step 1 of 5
Soak cashews in a large bowl of cold water for 2 hours 30 minutes. Drain, then rinse until water runs clear.
Step 2 of 5
Grease a 20cm (7cm deep) round springform cake pan. Line base and side with baking paper.
Step 3 of 5
Place almond meal, dates, cacao powder and tahini in a food processor and process until finely chopped and combined. Using back of a metal spoon, press mixture over base of pan to compact. Refrigerate for 15 minutes or until chilled.
Step 4 of 5
Place cashews, plum, coconut milk, syrup and 2 tbs oil in a blender and process until smooth and combined. Pour plum mixture over almond meal base and freeze for 4 hours or until set.
Step 5 of 5
Combine spread and remaining oil in a small bowl. Spread evenly over plum layer. Scatter with seeds. Freeze for 20 minutes or until set. Cut into wedges and serve.
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