gluten-free, dairy-free, egg-free, vegan
One word always comes to mind with the first few bites of this delicious dessert: smooth. If done properly, the layers blend effortlessly and almost seem as one. Rich and creamy, this is a lovely sweet, much healthier than expected.
Equipment: High speed blender. 4.5″ mini springform pan. Parchment paper. Sauce pans. Measuring spoons.
Chocolate Cashew Dessert
Creamy chocolate layered dessert with cashew crust base.
IngredientsCrust: 1/3 c. cashews. 1/2 T. maple syrup. 2 dashes cinnamon. Chocolate Filling: 2 T. original culinary coconut milk. I used So Delicious. 1 oz. Chocolate bar of choice, broken to pieces — I usually break to square sizes, but it is your choice. I used one with 95% cacao, which is extreme, but the slightly bitter taste went unnoticed. Chocolate Topping: 2 T. coconut oil. 1 T. cacao powder. 1/2 T. maple syrup. 1 dash sea salt.
DirectionsCrust: Pour cashews in high speed blender and grind to a fine flour. Add maple syrup and salt. Blend well to combine. Press cashew mixture into parchment lined mini springform pan and create base layer. Does not need crust sides. Chocolate Filling: Put 2 T. coconut milk in sauce pan over oven eye on high heat. Since the original is so thick, I stir milk a little and wait for a couple of bubbles to form. Take off eye and add broken chocolate pieces to milk. Wait a minute for chocolate to melt slightly and start stirring. If chocolate has not melted, place back on eye previously heated or turn on eye to low. Stir well to combine. Should be a rather thick mixture. Wait a minute to cool, then add atop cashew crust. Place in refrigerator for twenty or so minutes to thicken. Chocolate Topping: Melt coconut oil on low heat. Take off eye. Add cacao powder and maple syrup. Stir well to combine. Let sit a minute to cool. Pour over chocolate filling. Place in freezer to harden. Should be ready in five to ten minutes. Enjoy!