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Ingredients
- Crust:
- 1/2 cup raw blanched almonds
- 1/4 tsp. potassium salt (or omit)
- 1/3 cup quick oats (not instant)
- 1/2 cup unsweetened raisins
- Cream Filling:
- 1 can full-fat coconut cream (refrigerated overnight)
- 2 tsp. vanilla essence
- 1/2 large overripe banana, mashed (or 1 - 2 tbsp. date paste, to desired sweetness)
- Chocolate Pudding:
- 1 cup dates, pitted
- 1/2 cup raw cashews
- 6 tbsp. raw cocoa powder
- 4 tbsp. raw almond butter
- 1 tsp. vanilla essence
- 1 cup plant-based milk
Details
Servings 9
Preparation time 25mins
Cooking time 25mins
Adapted from chocolatecoveredkatie.com
Preparation
Step 1
1. Layer an 8x8 inch square pan with parchment paper. Prepare crust ingredients by combining all ingredients in a food processor and processing until crumbly. Press into prepared pan.
2. Open can of coconut cream upside down being careful not to shake the can. Pour out water and scrape remaining solid portion into a bowl. Add mashed banana (or date paste) and vanilla and whip until creamy. Spread over crust.
3. Combine all ingredients for chocolate pudding in a food processor or high-powered blender and blend until very smooth. Pour over cream filling and spread evenly with a spatula. For best results, refrigerate for a few hours before cutting and serving so dessert becomes more firm.
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