Chocolate Raspberry Bavarois (Vegan & Grain-Free)
🍫🍇 Indulge in this delectable vegan and grain-free Chocolate Raspberry Bavarois! With a raw nut crust, creamy chocolate layer, and fruity raspberry topping, it's a wholesome and elegant dessert perfect for any occasion.
Ingredients:
Crust Layer:
1 cup sunflower seeds (120g) 🌻
⅓ cup shelled hemp seeds (40g) 🌿
2 tablespoons raw cacao powder 🍫
½ teaspoon cinnamon 🌟
Pinch sea salt 🧂
6 Medjool dates, pitted 🌴
1 teaspoon maple syrup 🍁
Chocolate Layer:
5 ounces dark vegan chocolate (150g) 🍫
1 cup oat cream (240ml) 🥛
1 tablespoon agar flakes 🌿
1 tablespoon maple syrup 🍁
Raspberry Layer:
2 cups frozen raspberries (200g) 🍇
½ cup water (120ml) 💧
1 cup oat cream (240ml) 🥛
3 tablespoons agar flakes 🌿
2 tablespoons maple syrup 🍁
Topping:
Fresh raspberries or other seasonal berries 🍇🍓
Chocolate shards 🍫
Instructions:
Prepare the Crust:
Place sunflower seeds in a food processor and pulse until coarsely ground.
Add hemp seeds, cacao powder, cinnamon, sea salt, and pitted dates. Blend until the mixture starts to come together.
Add maple syrup if needed and blend until the mixture sticks together.
Spoon the mixture into a 6" round cake tin with a removable base. Press it tightly and evenly onto the base. Refrigerate.
Make the Chocolate Layer:
Finely chop the dark chocolate and set aside.
Pour oat cream into a small pot. Stir in agar flakes and bring to a boil. Simmer for 5-10 minutes, stirring frequently until the flakes dissolve.
Stir in the chopped chocolate and mix until fully melted. Add maple syrup.
Carefully pour the chocolate mixture onto the chilled crust. Refrigerate until set, about 15-30 minutes.
Prepare the Raspberry Layer:
Place raspberries and water in a small pot. Bring to a boil and simmer for 5-10 minutes until mushy. Press through a mesh sieve.
Measure 1 cup (240ml) of raspberry liquid and return to the pot. Add oat cream, maple syrup, and agar flakes. Stir well.
Bring to a boil and simmer for 10-15 minutes, stirring frequently until the flakes dissolve. Cool slightly.
Pour the raspberry mixture carefully over the set chocolate layer. Refrigerate until fully set, about 15-30 minutes.
Finish and Serve:
Gently remove the cake from the tin and place it onto a cake stand.
Top with fresh raspberries, seasonal berries, and chocolate shards.
Notes:
For fresh raspberries, use about 2 cups (250g).
Substitute oat cream with other vegan cream or coconut cream if desired.
If you can tolerate nuts, try using a mix of almonds and sunflower seeds for the crust.
#VeganDessert #GrainFree #ChocolateRaspberry #HealthyTreats #RawDesserts