This is simply one awesome, sublime, decadent, smooth treat. Back in the day I used to enjoy my Cadbury’s Fruit & Nut chocolate, and I have always been partial to an occasional truffle. This creation provides both in one slice. It’s very rich, and simply too good to be true ! Also easy to make, which makes it even more appealing.
200g non-dairy dark chocolate (get a good brand)
1 to 2 Tbsp molasses sugar
2 Tbsp coconut oil (such as Biona)
1 cup (260 mL) cashew cream (see below), or other non-dairy cream of your choice
½ cup roasted pecans, crushed*
½ cup roasted salted peanuts, crushed*
½ cup Australian black raisins
* I pulsed the nuts together for speed
- If you are making the cashew cream yourself, first pre-soak half a cup of cashews for an hour or so. Then process the cashews with ½ cup of water, or possibly a little more, until smooth.
- Now heat the coconut oil, molasses and chocolate, using a bain marie method, stirring from time to time. When it has begun to melt, stir in the vegan cream, and keep on a low heat, mixing until it has blended.
- Next line a small flat dish (I used one 7 x 5½ x 1½ inches) with grease-proof paper cut to size – enough to cover the base and sides, then grease the dish, and also the paper once it is in place.
- Pour in half of the melted chocolate, then distribute the raisins evenly on top, and do the same with the nuts.
- Now pour the remaining melted chocolate on top to seal in the nuts and raisins. The mixture will be very thick, so, if needs be, gently even out the top with a plastic spatula !
- Place in the fridge overnight, or for at least for 3 to 4 hours, before serving.
- Before serving, loosen around the edges using a sharp knife, turn onto a plate, slice and serve.
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
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