No-Bake "Cookies & Cream" Slice (Vegan, Gluten-free, No Refined Sugar)
The super creamy cashew filling, combined chocolate chunks make this recipe one of my new favourites. So delicious! And as always, this recipe is vegan, gluten-free and without refined sugar :)
240gnuts(I used hazelnuts), soak them in water for at least 8 hours, then rinse and drain
175gdatespitted and diced
50gFAIR-TRADE cocoa or cacao powder
1-2tablespoonwater
For the filling:
210gcashewssoak them in water for at least 4 hours, then rinse and drain
105gdatespitted and diced
190mlwater
1tablespooncoconut oil
1teaspoonvanilla essence
Instructions
For the crust, place nuts and dates in high-speed blender and pulse to fine crumbles.
Transfer crumbles to a bowl. Add cocoa and mix well. Then add just enough water to create a slightly moist dough.
Line tray with baking paper. Scoop two thirds of the dough into the tray, spread it evenly and press it firm.
For the filling, blend all ingredients until smooth. Start with a little less water and add more if needed. A high-speed blender with tamper is recommended.
Spread half of the filling onto the crust. Then crumble half of the remaining dough over it. Repeat until filling and dough are used up.
Place tray in freezer until the cake is firm (about 6 hours). Cut slices while it is relatively firm and refrigerate until serving.
Notes
Enjoy! :)
Keyword cake, Cashew, chocolate, Cookies & Cream, fruit-sweetened, No Refined Sugar, raw, Slices, soy-free, Vanilla, without baking