By Chef: Vanessa Vickery
Posted: May 21, 2018
Difficulty/Easy
This sweet dessert provides a good balance of chocolate and berries, and is gluten and refined sugar free!
Ingredients
Chocolate Layer
- 2 cups pecans (walnuts also work)
- 1 1/2 cups medjool dates (or soft organic dates)
- 1/3 cup raw cacao powder
- 1 teaspoon vanilla paste (or extract)
- Pinch of Himalayan pink crystal salt
Triple Berry Layer
- 1 1/2 cups raw cashews, soaked for a minimum of 4 hours
- 1/2 cup fresh strawberries, washed and tops removed
- 1/2 cup fresh raspberries, washed
- 1/2 cup fresh blueberries, washed
- 1/2 cup pure maple syrup
- 1/2 cup coconut milk (canned variety preferably)
- 1 teaspoon vanilla paste or extract
Instructions
Chocolate Layer
- Process the pecans or walnuts in a food processor until they resemble fine crumbs
- Add the cacao powder, vanilla, and sea salt and process until well combined
- Add the dates and process until a sticky dough is formed
- Spoon mixture into a lined square baking tin and smooth with the back of a spoon
Triple Berry Layer
- Place all the ingredients in a food processor and process until the mixture is smooth
- Pour over the chocolate layer and place in the freezer for a minimum two hours to set
- Remove 5 minutes prior to serving to allow it to thaw a little
Notes
Keep stored in the freezer.
