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.
INGREDIENTS
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
METHOD
- 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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suitable for vegans, vegetarians and meat-eaters alike
February 17th, 2013 at 11:50 am
I haven’t got a sweet tooth usually, but this sounds wonderful for those days when I do crave ‘something sweet’ to finish off certain meals…thanks for posting Miriam, I shall be sharing! Michelle x
February 17th, 2013 at 12:17 pm
Hi there Michelle and thanks for dropping by. What I love about this is you can make and leave it in the fridge, cut off small chunks whenever you fancy it. It is rather addictive I have to say. I am not a ‘have to have chocolate everyday’ type of person – once a week or fortnight is fine, but I have been going to the fridge for more and here at home it’s all but being devoured. It’s softer than chocolate being a truffle and therefore less dense, and that’s what’s so great. That all said, I shall let you be the judge – come back though with your feedback as and when Michelle.
February 17th, 2013 at 12:50 pm
Hi Miriam, is there an alternative to cashew cream. This looks so delicious, thanks for the recipe Sue
February 17th, 2013 at 3:26 pm
Can the fruit etc be mixed with the choc before pouring so as not to be all in the middle? What ya think?
February 17th, 2013 at 3:50 pm
Looks delicious. Thank you for all the fabulous recipes you provide.
February 17th, 2013 at 3:58 pm
Hi Sherry and welcome here – you are most welcome and I look forward to your feedback on this !
February 17th, 2013 at 3:59 pm
If you wish Joe, there are no rules with when to add them – I wanted mine encased within the chocolate as it looks good with the 3 layers, but each to their own – hope you enjoy it !
February 17th, 2013 at 4:10 pm
Sue Hi there and welcome here. The other alternative I can think of is either soya cream which can be purchased in many parts of Europe (don’t know if the States sell it) or almond milk. It really is worth making with the cream as I suggested as that will turn the chocolate to a truffle velvety texture, which once it’s cooled down is irresistible ! Let me know how it goes as and when ! Cheers.
February 17th, 2013 at 5:03 pm
Thank you for this recipe, it looks so good.
Take care,
Linda
February 17th, 2013 at 6:45 pm
Thanks there Linda, and I shall look forward to your feedback on this. Enjoy !
February 17th, 2013 at 8:18 pm
This sounds awesome. I’m drooling!!!
February 17th, 2013 at 8:24 pm
Hi there Terri, hope you make and enjoy it – let me know how it goes as and when !
February 18th, 2013 at 4:10 pm
looks really great and it’s purely vegan! will try it!;)
February 18th, 2013 at 5:43 pm
Enjoy !
February 19th, 2013 at 2:04 am
Just made some but I am avoiding all oils so…I used peanut butter instead of the coconut oil and I used coconut cream and cashew cream for the non dairy cream. It seams to be working. Placing in frig now.
Looks delicious and very rich.
February 19th, 2013 at 10:29 am
Belinda Hi there and hope you enjoy this ! You’ll know pretty shortly I am sure.
February 19th, 2013 at 9:44 pm
This was the best vegan chocolate truffle ever! Even my non-vegetarian husband loved it! Many thanks for sharing the recipe!
February 21st, 2013 at 12:32 pm
So glad to hear this Fernanda and I’m sure your husband will love a lot more from my blog. The Chocoholic’s Cheesecake would also be a winner – the reviews are brilliant, just a thought for your next dessert ! Best wishes your way.
February 23rd, 2013 at 4:38 pm
drooling….. I have to try this one out on the family!!!!!
February 23rd, 2013 at 5:22 pm
Hi there Sande. Do so, yes, they will love it. The key to this recipe is good tasting chocolate, so don’t compromise on that and the result will speak for itself !
February 23rd, 2013 at 7:27 pm
This is wonderful, I changed the raisins for cranberries..delicious
February 23rd, 2013 at 10:25 pm
Thanks for dropping by with your feedback dear Wendy – and cranberries would be perfect instead of raisins ! I look forward to your future comments on my blog. Best to you in the meantime !
March 2nd, 2013 at 3:55 pm
Looks delicious and seems like easy to do! Will definitively try it when I get a chance. Thank you!
March 2nd, 2013 at 6:05 pm
Hi Jo – so yes, you are lining up your chocolate treats, 1st the Vegan Bounty, next this and perhaps at some stage my Chocoholic’s Cheesecake – it’s on my blog and ever so popular and decadent and more-ish ! Enjoy your chocolate journey and come back with your feedback as and when (Oh I almost forgot to say, I have even created After late Mints which are on my site too) ! Cheers !
March 8th, 2013 at 1:46 am
Fab – I will use dried sour cherries with the nuts (I will never be a skinny vegan!)Thanks
March 8th, 2013 at 11:43 am
Hi Susie and welcome here – I think that the sour cherries will marry well in this recipe, go for it and let me know how it goes ! (I appreciate your sense of humour)
March 8th, 2013 at 12:25 pm
Hi Mariam, is the molasses sugar an actual sugar or the molasses syrupy stuff. Don’t know where to get molasses sugar in Cyprus. Can’t wait to try it, looks delicious. Thanks, Susan
March 8th, 2013 at 6:03 pm
Hi there Susan thanks for dropping by here. Any dark brown sugar will do the job. Let me know how it goes as and when. Cheers !
March 19th, 2013 at 7:29 pm
does it work best with sugar or can something like date syrup do?
March 20th, 2013 at 10:06 am
Hi Elizabeth, I think that date syrup would do the job. Let me know how it goes.
March 20th, 2013 at 5:46 pm
Oh my word, this will be very helpful with two vegan teenage girls, they can sniff chocolate out a mile off…. thank you so much… plus added bonus no wheat! yay!!! thank you…xxx
March 20th, 2013 at 5:49 pm
Ursula Hi there and welcome here. Hope you make and enjoy this truffle slice, together with your girls too ! Enjoy and let me know how it goes. Cheers !
April 2nd, 2013 at 3:46 pm
I was checking back to see how Belinda’s turned out with the peanut butter…. Thanks for sharing such wonderful recipes!
April 3rd, 2013 at 6:30 pm
Stephanie Hi there – I am certain that peanut butter will taste great in this slice !
May 7th, 2013 at 9:09 pm
Hi Miriam!! I have not been able to find molassas sugar here, can there be substitute?
May 8th, 2013 at 5:42 am
Just use a dark brown sugar in that case Debby !