Chocolate, Cashew, Raspberry Bars
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"Waiting for baby 🤰, and filling the freezer! These No-bake wagon-wheel slices are on the agenda FOR SURE 🥰 choc brownie base, creamy vanilla layer, raspberry jammy-ness and more cacao on top. You’re bound to love it. Most definitely not a traditional marshmallow texture, but just a great combo of flavours and textures 🍒😋, and something I truely love to eat. ."
-- @panaceas_pantry
A Note from Feedfeed

Just look at those layers! Each bite of this vegan dessert gives you a burst of flavor, from the chocolate base to the creamy cashew filling to the raspberry chia jam on top. With no baking involved, this is perfect to store in your freezer for random cravings!

Details

Prep time 2hrs
Cook time 5mins
Serves or Makes: about 9

Recipe

For the Base

  • 1/ 2 cup pecans
  • 1 tablespoon coconut flour
  • 1/ 4 cup cocoa powder
  • pinch kosher salt
  • 8 Medjool dates, soft, plus more as needed

To Make the Base

Method

  • Step 1

    Add everything except the dates to a food processor. Pulse until very small crumbs have formed. Add dates (ensure you remove pits), and pulse until the mix starts to clump together (if this doesn't happen, add more dates).

  • Step 2

    Press into a small 4-inch tin.

For the Vanilla Cashew Marshmallow Layer

  • 1 cup raw cashews, soaked for 4 hours
  • 1/ 4 cup coconut cream
  • 2-3 teaspoons pure vanilla extract
  • 2 tablespoons rice malt syrup
  • 2 tablespoons coconut oil

To Make the Vanilla Cashew Marshmallow Layer

Method

  • Step 1

    Melt the coconut oil and set aside to cool for 5 minutes.

  • Step 2

    Add all ingredients to a high-speed blender and blend until very smooth. Pour over base layer and set in freezer.

For the Raspberry Chia Jam Layer

  • 1 cup raspberries
  • 1 tablespoon chia seeds
  • 1 teaspoon lemon juice

To Make the Raspberry Chia Jam Layer

Method

  • Step 1

    Add all ingredients to a saucepan and cook over low heat for 5-10 minutes, until thickened. Stir occasionally.

  • Step 2

    Let cool, then pour over marshmallow layer.

For the Chocolate Topping

  • 1 tablespoon cocoa powder
  • 2 teaspoons rice malt syrup
  • 2 teaspoons coconut cream
  • 2 teaspoons coconut oil
  • 1/ 2 teaspoon vanilla extract

To Make the Chocolate Topping

Method

  • Step 1

    Set up a heatproof bowl over a pot of just simmering water. Heat bowl, then turn off water.

  • Step 2

    Add coconut oil and allow to melt. Once liquid, add remaining ingredients then whisk until smooth. Pour final later onto cake, and reset in freezer.