For All Gluten-Free Vegan Desserts Lovers!
INGREDIENTS (6-inch springform pan)
*1cup=240ml, 1Tbsp=15ml
*No Substitution Suggestions Unless Specified.
CRUST
• ¾ cup raw almonds*
• ¼ cup sunflower seeds*
• 2 Tbsp cacao powder
• 2 Tbsp cacao nibs
• 4-5 Medjool dates, pitted (80-90g)
• Pinch sea salt
*sub your preferred nuts/seeds
ORANGE LAYER
• ¾ cup raw cashews, soaked overnight
• ½ cup scoopable coconut cream (sub full-fat coconut milk)
• 6-7 Tbsp melted cacao butter (sub melted coconut oil)
• 160ml fresh orange juice (2-3 Med. Oranges)
• ¼ cup maple syrup (adjust to taste)
• 2 tsp orange zest
• Pinch sea salt
• 2 Tbsp fresh lemon juice (optional, for tanginess)
CHOCOLATE LAYER
• ½ cup raw cashews, soaked overnight
• ½ cup scoopable coconut cream (sub full-fat coconut milk)
• 3 Tbsp melted cacao butter (sub melted coconut oil)
• 3 Tbsp maple syrup (adjust to taste)
• 3 Tbsp cacao powder
• Pinch sea salt
INSTRUCTIONS
1. Add all ingredients to the food processor. Process until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough. If too dry, add more dates.
2. Press the mixture into your tin. Place in the freezer while making the filling.
3. Add all ingredients for the orange layer to a blender and blend until very creamy and smooth. Taste and adjust flavour as needed. Pour it over the crust and spread it into an even layer.
4. Put in the freezer until set (for about 1-2 hours).
5. Repeat step 3 for the chocolate layer. Freeze overnight.
6. Store leftovers in an airtight container in the fridge for up to 3-4 days, or in the freezer for up to 1 month.
#glutenfree #vegan #plantbased