After my No Bake Cherry Cake was such a success, I’ve continued experimenting with ‘raw’ desserts and sweat treats. Since I love chocolate as well as vanilla creme I had to try something in that direction.
So I’ve created these amazing chocolate vanilla slices – and boy they are delicious! They are so creamy and melt on your tongue – simply amazing!
For a 27×17 cm tray you’ll need:
For the chocolate cream:
1 cup (140g) cashew nuts (soaked for at least 6 hours and drained)
1/2 cup almonds (soaked for at least 8 hours and drained)
1 very ripe banana
4 tablespoon (30g) coconut sugar
4 heaped tablespoon (40g) FAIR TRADE cocoa powder
1/2 cup coconut oil
3/4 cup water
For the vanilla cream:
1/2 cup (70g) cashew nuts (soaked for at least 6 hours and drained)
3 tablespoon (25g) coconut oil
4 tablespoon water
1 teaspoon vanilla paste
Blend the cashew nuts with 2/3 of the water until they are a fine cream. Transfer to a medium sized bowl.
Add the cocoa powder and sugar and stir well to dissolve.
Blend the almonds with the remaining 1/3 water, coconut oil and the banana until it is a fine cream.
Transfer to the bowl and stir it until well mixed.
Pour the mixture into the baking tray and spread evenly.
For the vanilla cream blend all ingredients until it is a smooth cream.
Place about 5 even splashes on top of the chocolate cream and use a fork to make some swirls.
Place in the freezer until set (probably 4-5 hours) and store then in the fridge. Let thaw a little before serving.