"Chocolate and berry jelly slice, a fun dessert to make and even more fun to eat! I made this ages ago for my (defunct) cake business but thought I'd share the recipe here! The picture is a massive catering-size slice but the recipe below is more manageable π. Happy Tuesday xo"
Chocolate and Berry Jelly Slice
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Recipe Intro From rainbownourishments
Feel free to use whatever berries you have tucked away in your freezer for this three layered dessert! Make sure to not freeze the agar as it can crystallize rather than set like jelly.
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Prep time: 4hrs
Cook time: 10mins
Recipe Card
ingredients
For the Base
- 2 cups almonds
- 2/3 cup pitted dates, soaked in water for 4 hours or overnight
- Dash of ground cinnamon
ingredients
For the Chocolate Layer
- 3/4 cup cashews, soaked in water for 4 hours
- 3/4 cup coconut cream, the thick part only
- 1/2 cup melted vegan chocolate
- 3 tablespoons agave or other sweetener to taste
- Pinch of salt
ingredients
For the Jelly
- 1 cup water
- 1 cup berries fresh or frozen
- 3 tablespoons sweetener
- 1 1/2 teaspoons agar powder
- 1/2 cup fresh raspberries, halved
Method
Step 1
Line a 20cm (8-inch) square cake pan.
Step 2
For the base, add the almonds to a food processor and process until it forms coarse crumbs. Drain the dates and add them to the food processor with the cinnamon. Process until well combined. Scoop the mixture into the cake pan and press it down to create a firm and even base.
Step 3
For the chocolate layer, drain the cashews and add to a high-powered blender with the rest of the ingredients. Blend until very smooth. Pour the mixture on the top of the base and smooth the surface. Place it in the freezer for at least 2 hours.
Step 4
When the chocolate layer is firm to the touch, make the jelly layer: Add all ingredients except the Β½ cup fresh to a small saucepan. Blend with a stick blender until there are no large chunks of berries. Boil the mixture for 1 minute and then remove from the heat to cool slightly.
Step 5
Carefully pour the jelly on top of the chocolate layer and quickly arrange the sliced raspberries in the jelly. Chill in the fridge for 2 hours or until set.
Step 6
Cut with a sharp knife. Enjoy immediately or store in an airtight container in the fridge for up to 3 to 5 days.