INGREDIENTS
Base
1 1/2 cups raw almonds
1 Tbsp cacao powder
2 Tbsp maple syrup
1 Tbsp coconut oil
METHOD
1 Process all ingredients until crumbly and no large chunks remain. Taste and adjust. Add more sweetener if desired. Pinch the mixture together between your fingers – if it holds its shape it’s the right consistency. If not, add 1 Tbsp of cold water at a time until the desired consistency is achieved.
2 Press the base into the bottom of six individual heart shaped moulds and place in the freezer as you prepare the layers.
Chocolate layer
¾ cup raw cashews, soaked overnight – rinsed well
2 Tbsp coconut oil
1 Tbsp cacao powder
1 tsp vanilla extract
1 Tbsp maple syrup
6 Medjool dates
pitted and soaked in 1 1/2 cups water overnight
METHOD
1 Drain the dates, being careful not to discard the water. Blend all ingredients, starting with 1/2 cup of the date soak water until smooth. Gradually add extra date water until the entire mixture is smooth and churning consistently. You may need to regularly stop the blender and scrape down the sides with a spatula to allow for a well combined mixture. Taste. Sweet enough? Chocolatey enough? Adjust if desired.
2 Remove the prepared bases from the freezer and pour the chocolate layer evenly into each mould. Return to freezer for at least 30 minutes, or until thechocolate layer is firm to touch. Rinse and dry the blender before starting on the vanilla cream layer.
Vanilla cream layer
¾ cup raw cashews, soaked overnight – rinsed well
2 Tbsp coconut oil
seeds of 1 vanilla bean
1 Tbsp honey
1/2 cup coconut milk + extra
METHOD
1 Blend all ingredients, starting with 1/2 cup coconut milk, until smooth. Gradually add extra coconut milk until the entire mixture is smooth and churning consistently. You may need to regularly stop the blender and scrape down the sides with a spatula to allow for a well combined mixture. Taste. Sweet enough? Adjust if desired.
2 Remove the prepared base from the freezer and ensure that the chocolate layer is firm to touch (you don’t want the layers to blend into one another). Pour the vanilla cream evenly over the top and return to freezer for 6-8 hours or overnight for best results.
To serve: Soften at room temperature for 1 hour before serving and top with fresh raspberries.
Nicole Joy is an inspirational foodie who shares her story of rediscovering her love of food, particularly the sweet kind, through her successful blog and sellout dessert classes she hosts. Nicole believes in nourishing the body and soul with delicious, wholesome ingredients, and advocates that healthy eating does not mean compromising on flavour. A former school teacher and entrepreneur at heart, Nicole’s broad-ranging experience includes successfully developing her own jewellery line, being crowned Miss World QLD, hosting a children’s program on Channel 9, and establishing her own sleepwear label. www.nicolejoyinspire.com.
