Ok, these babies are sure to to hit that rich chocolate dessert craving! I’ve made them twice now and they are a true crowd pleaser. My friends from the gym absolutely love them, especially as they are dairy free, grain free and vegan friendly, yet they taste very decadent. The only sweeteners I used here are coconut sugar and maple syrup and instead of using grain flour, I opted for almond flour. I suggest keeping these in the freezer as they melt quite quickly. You can take them out 10 minutes before serving or have them straight as a yummy icy slice 🙂
Recipe (yields about 18 medium sized slices):
- 600g almond flour
- 240ml maple syrup
- Vanilla bean
- 80g cocoa powder
- 4 handfuls roasted blanched hazelnuts, roughly chopped
- (optional) 2 shots of strong espresso
- 300g cashews (soaked for at least an hour)
- 3 tbsp maple syrup
- 4-5 tbsp almond milk
- 4 tbsp melted coconut fat
- 1 can full fat coconut milk
- 150g coconut sugar
- Vanilla bean
- 100g dark chocolate (85% or more)
- 4 tbsp coconut fat
Start with the caramel sauce. Mix coconut milk with coconut sugar and vanilla bean in a saucepan and stir it with a whisk until until it starts boiling. Lower the heat and continue cooking the caramel sauce for about 45-60 minutes, stirring occasionally and scrapping the sides.
While the sauce is cooking, mix all the ingredients for the cocoa-hazelnut layer and shape the mixture into a ball and cut it in half. Take a medium size brownie tin, grease it and line it with parchment paper. Evenly spread one half of the cocoa-hazelnut mix and leave it to rest in the freezer.
For the cashew layer, put the nuts, the syrup and the milk in a food processor (powerful enough to deal with nuts!) and pulse it until you get a smooth and silky texture. You might need to pause the food processor and scrape the bits from the sides or give it a little bit of a shake to get there.
Once the caramel sauce is done (you’re looking for a thick texture here) let it cool on the side for about 15-20 minutes. Then mix half of it in the cashew mix.
Spread half of the cashew-caramel mix on the the cocoa-hazelnut layer and let it sit in the freezer for 30 minutes. Take it out and repeat with the remaining mixtures, adding two additional layers.
For the chocolate coating, melt the chocolate bits and coconut fat over boiling water. Let it cool for a couple of minutes and then spread it on top of the 4 layers. Let it chill in the freezer for another 30 minutes, take it out and drizzle with the remaining caramel sauce (I always end up with leftover caramel sauce in the end, but you can use it for other desserts or add it to smoothies, ice creams or fruit!).
As I mentioned in the first paragraph, it’s best to keep these in the freezer and take them out 10 minutes prior to consuming.
These yummies go amazing with your midday coffee or as a treat after lunch when plain chocolate just doesn’t do the trick 😉