Plant Based Recipe by Carina

Note: allow at least 15 mins for the jelly to thicken and freezing time, before topping with chocolate


2 cup almonds
1 cup dates
1/3 cup raw cacao powder
2 Tablespoon maple or agave syrup

Vanilla layer

4 cup cashews
2 cup coconut
1/2 cup maple or agave syrup
1 teaspoon vanilla extract

Raspberry Jelly

2 cup raspberries
2 Tablespoon + 2teaspoon maple or agave syrup
4 Tablespoon water
2 Tablespoon chia seeds

Chocolate Topping

140grams or more of dark chocolate, broken into small pieces


Mix the jelly ingredients first, and allow to thicken for at least 15 minutes. Put the base ingredients into a food processor and mix until fine and sticking together, then press into a slice tin lined with baking paper.

For the vanilla layer, process the cashews first until powdery and crumbly, then add the other ingredients for that layer and mix in the food processor until well combined and as smooth as it’ll get. Spread onto the base.

Blend the raspberries, then stir in a bowl with the other jelly ingredients, and allow to thicken for at least 15 minutes.

To melt, place the pieces of chocolate in a heatproof bowl, and sit it on top of a saucepan that has a small amount of hot water in it. Make sure the water is not touching the bowl.

Keep the element at a low heat, to melt the chocolate gently while stirring, then remove from heat.

Wipe the moisture from the underside of the bowl and then you can pour the chocolate onto the slice, using a spatula to smooth it out.

Store in the fridge or freezer. To cut, dip a sharp knife into a bowl of hot water and dry it, before slicing as it will help melt the chocolate to cut it nicely.