CHOCOLATE RASPBERRY BAVAROIS (VEGAN & GRAIN-FREE)

This Chocolate Raspberry Bavarois is not your traditional bavarois loaded with milk, eggs, gelatin and creme, my take on this traditional dessert is wholesome, plantbased and hopefully even more delicious.

Created for Amore di Mona vegan chocolate it’s another nut and coconut-free vegan recipe that I hope many of you will appreciate and can enjoy this summer.

The bottom layer is a simple raw base crust with sunflower seeds, shelled hemp seeds, cacao and medjool dates. Next is my favourite, the chocolate layer, which is a mix of dark chocolate, oat cream and agar flakes. And then you have the beautifully contrasting raspberry layer with raspberries, oat cream and agar flakes.

INGREDIENTS
Crust layer:

• 120g sunflower seeds (1 cup)
• 40g shelled hemp seeds (1/3 cup)
• 2tbsp raw cacao powder
• ½tsp cinnamon
• pinch sea salt
• 6 medjool dates, pitted
• 1tsp maple syrup

Chocolate layer:

• 150g Amore di Mona chocolate or dark vegan chocolate (5.3oz)
• 240ml oat cream (1 cup)
• 1tbsp agar flakes
• 1tbsp maple syrup

Raspberry layer:

• 200g frozen raspberries (2 cups)
• 120ml water (1/2 cup)
• 240ml oat cream (1 cup)
• 3tbsp agar flakes
• 2tbsp maple syrup

Topping:

• fresh raspberries or other seasonal berries
• chocolate shards

INSTRUCTIONS

1. Place sunflower seeds into food processor or blender and pulse few times until they are coarsely ground. Add hemp seeds, cacao, cinnamon, sea salt and pitted dates and blend until the mixture starts coming together when pressed. Add maple syrup if needed and blend until the mixture sticks together.
2. Spoon the mix into 6" round cake tin with removable base. Press tightly and evenly onto the base. Place into a fridge.
3. ..............................

for full recipes please see : nirvanacakery.com

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