Not a fan of Christmas pud? Try this instead! This recipe was developed by Minako Umehara @365cleaneats for Naked Foods.
A classic with a nutritious twist – also the perfect thing to use up some of those leftover Christmas cherries!
Prep time: 20 minutes | Freezing time: Overnight | Serves: 8
Gluten Free, Dairy Free & Raw Vegan
Ingredients
Crust
- 120g raw walnuts
- 40g sunflower seeds
- 20g shredded coconut
- 2 tbsp flaxseeds
- 2 tbsp raw cacao butter, melted
- 4 Medjool dates (80g), pitted
- 1/8 tsp pink salt
White Chocolate Layer
- 120g raw cashews (soaked 4-6 hours and rinsed)
- 120ml coconut cream
- 4 tbsp melted cacao butter
- 3-4 tbsp maple syrup
- 1/4 tsp vanilla bean paste
- pinch of pink salt
Chocolate Layer
- 180g raw cashews (soaked 4-6 hours and rinsed)
- 160ml coconut cream
- 5 tbsp melted cacao butter
- 3.5 tbsp maple syrup
- 4.5 tbsp raw cacao powder
- 1/4 tsp vanilla paste
- pinch of pink salt
Vegan Tahini Caramel Cream
- 5-6 Medjool dates (100-120g), pitted
- 3/4 cup (180ml) coconut cream
- 1 tbsp hulled tahini
- 1/4 tsp vanilla bean paste
- 1/4 tsp pink salt
Method
- Pulse all crust ingredients until well processed but still slightly crumbly. Press the mixture into the tin.
- In a high speed blender place all ingredients for the white chocolate filling and blend well until smooth. Layer the filling above the crust. Freeze it until set.
- Repeat the same process for the chocolate layer. Freeze it until set.
- Pulse all the ingredients for the cream until smooth. Place in the fridge overnight to thicken.
- Take the cake from the freezer and remove it from the tin. Spread the caramel cream on top. Garnish with your choice of fruits and dark chocolate.
We used a 24cm / 9.5 inch tart pan with removable base to make this one, however you can use any tin with a removable base you have at home that is around this size.
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