Last updated: By Hana
Absolutely delicious vegan, grain-free wholesome dessert with raw crust and light chocolate and raspberry agar jelly.
Special thank you toAmore di Monafor sponsoring this post.
This Chocolate Raspberry Bavarois is not your traditional bavarois loaded with milk, eggs, gelatin and creme, my take on this traditional dessert is wholesome, plantbased and hopefully even more delicious.
Created for Amore di Mona vegan chocolate it’s another nut and coconut-free vegan recipe that I hope many of you will appreciate and can enjoy this summer.
The bottom layer is a simple raw base crust with sunflower seeds, shelled hemp seeds, cacao and medjool dates. Next is my favorite, the chocolate layer, which is a mix of dark chocolate, oat cream and agar flakes. And then you have the beautifully contrasting raspberry layer with raspberries, oat cream and agar flakes.
I’ve used organic frozen raspberries in this layer (I always have some in my freezer) but you can use fresh ones while in season. When using frozen raspberries you will achieve a deeper richer color.
It’s really a simple dessert, fairly quick to make and each layer sets very quickly so you can make it on the day if you like. The taste is absolutely gorgeous, everyone loved it, I’m quite impressed with how simple this recipe is and how well it works. I don’t get to make many of my cakes twice, because I’m always creating new recipes, but I will definitely be making this one again! Enjoy :)
Yield: 6" cake
Absolutely delicious vegan, grain-free wholesome dessert with raw crust and light chocolate and raspberry agar jelly.
Prep Time20 minutes
Cook Time20 minutes
Inactive Time30 minutes
Total Time1 hour 10 minutes
Ingredients
Crust layer:
- 1 cup sunflower seeds (120 grams)
- 1/3 cup shelled hemp seeds (40 grams)
- 2 tablespoons raw cacao powder
- 1/2 teaspoon cinnamon
- pinch sea salt
- 6 medjool dates, pitted
- 1 teaspoon maple syrup
Chocolate layer:
- 5-ounces dark vegan chocolate (150 grams)
- 1 cup oat cream (240 ml)
- 1 tablespoon agar flakes
- 1 tablespoon maple syrup
Raspberry layer:
- 2 cups frozen raspberries (200 grams)
- 1/2 cup water (120 ml)
- 1 cup oat cream (240 ml)
- 3 tablespoons agar flakes
- 2 tablespoons maple syrup
Topping:
- fresh raspberries or other seasonal berries
- chocolate shards
Instructions
- Place sunflower seeds into food processor or blender and pulse few times until they are coarsely ground. Add hemp seeds, cacao, cinnamon, sea salt and pitted dates and blend until the mixture starts coming together when pressed. Add maple syrup if needed and blend until the mixture sticks toge ther.
- Spoon the mix into 6" round cake tin with removable base. Press tightly and evenly onto the base. Place into a fridge.
Chocolate layer:
- Finely chop dark chocolate, place into a medium bowl and set aside.
- Pour oat cream into a small pot, stir in agar flakes, bring to a boil and leave to simmer for about 5 to 10 minutes stirring frequently until the flakes have dissolved. Stir in the chopped chocolate and mix until completely melted. Finally mix in maple syrup and carefully pour onto the crust layer. Place into fridge to set. It takes about 15 to 30 minutes to set.
Raspberry layer:
- Place raspberries into a small pot, add water and bring to a boil, gently simmer for 5 to 10 minutes until broken down and mushy. Now press the mixture through a mesh sieve. Measure 1 cup (240ml) and pour it back into the pot. Add oat cream, maple syrup and agar flakes and stir well. Bring the mix to a boil and leave to simmer for about 10 to 15 minutes stirring frequently until the flakes have dissolved.
- Take off the heat and leave to cool down before carefully pouring on top of the chocolate layer. Place back into fridge to set. It takes about 15 to 30 minutes to set.
- Gently remove the cake from the cake tin and place onto a cake stand. Top with some fresh raspberries, seasonal berries and chocolate shards.
Notes
- If you're using fresh raspberries in the raspberry layer, 2 cups are about 250 grams.
- You can replace the oat cream with other vegan cream or coconut cream.
- If you can tolerate nuts in the recipe, a combination of almonds and sunflower seeds in the crust is lovely too.
- I have another version of this recipe here with strawberries and peaches.
Nutrition Information:
Yield:
8Serving Size:
1
Amount Per Serving:Calories: 423Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 13mgSodium: 999mgCarbohydrates: 56gFiber: 10gSugar: 31gProtein: 10g
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