Dairy-free and gluten-free means this dessert can cause a total free-for-all at dinner parties. The only that that’s not missing is delicious flavour
For the base:
• 60g cocoa powder
• 90ml rice malt syrup
• 200g raw walnuts
For the cream layer:
• 230g dry-roasted unsalted cashew nuts
• 50g unsweetened desiccated coconut
• 1/2 teaspoon vanilla extract
• 80ml plant-based milk
• 45g coconut oil
• 70ml rice malt syrup
For the caramel layer:
• 260g soft medjool dates, pitted
• 1/4 teaspoon ground sea salt
• 40ml boiling water
1 Line the base and sides of a 17 cm × 17 cm square cake tin with baking paper, ensuring paper hangs over the sides of the tin for easy removal.
2 Combine all the base ingredients in a food processor until a dough has formed. Press evenly into the prepared cake tin, and freeze while you prepare the remaining layers.
3 For the cream layer, put the cashew nuts in a bowl and cover with boiling water. Set aside to soak for 30 minutes. Drain and rinse very well.
4 Blend the drained cashew nuts in a food processor or high-speed blender with coconut, vanilla, milk, coconut oil and rice malt syrup until smooth and creamy.
5 Spread over the base layer and freeze for 30 minutes.
6 For the caramel layer, carefully blend the dates, salt and water in a food processor until
7 Spread the caramel layer onto the cream layer. Freeze for 1 hour.
8 Remove from the tin, cut into slices and serve.
9 Store the remaining slices in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.
Recipe courtesy of Nicole Maree, extracted from The Healthy Convert