Raw Vegan Top Deck Slice
Ever since I came up with my white chocolate vegan cheesecake I could not wait to try a top deck type dessert. I have always loved the combination of white chocolate and normal chocolate. As a kid one of my most favourite chocolates in the world ( besides nutella) was kinder surprise. I thought it was the best ! and I didn’t just like it for the toy inside, I actually enjoyed the chocolate so much more than normal chocolate. I used to be that kid that used to eat everyone else’s chocolate because most kids only cared about the toy.
This is a pretty simple recipe to put together. The lemon does add more of a cheesecake feel to the filling but I wanted to add it anyway because otherwise I found the dessert way to rich and hard to get through. The lemon helps to cut a bit of that out. If you don’t like the lemon you can add 2 TBSP of plant based milk instead to give a creamy consistency, but beware of the richness!
At home in Townsville it is always warm so after I melt down my cacao butter I can add it in with the ingredients without a problem. I made this white chocolate filling when I was visiting my parents in Melbourne and it was so cold there that the cacao butter started to solidify as it was mixing in the blender! It was a bit of a disaster, turned out really clumpy and just refused to get smooth. I had to keep adding things and ended up adding a lot more cacao butter then needed ( it was still yummy though). So now I know why people tell you to add the cacao butter in after the mixture is already mostly smooth! Just thought I would add that in as a warning in case you live in a cold place. It is one of those things that I don’t have to deal with in Townsville. For example even in the coldest part of winter my coconut oil is still liquid and I have to place it in the fridge and wait for it to harden if I need it in a solid form.
As usual the dessert is vegan, refined sugar free, gluten free and dairy free. Enjoy!
|Raw Vegan Top Deck Slice|| |
- 1 cup almond meal
- 1 cup cacao powder
- 4 TBSP maple syrup
- 2 cups raw cashews ( soaked for 3-4 hours or overnight)
- 4 TBSP maple syrup
- 2 tsp vanilla extract
- 1 cup melted cacao butter
- Juice of 1 small lemon or 2 TBSP plant based milk of choice
- For the base: In a medium bowl combine together almond meal, cacao powder and maple syrup. Mix together with a fork or spoon until the mixture becomes sticky. It may seem like it will mot come together at first but keep mixing and pressing the mixture and it will come together
- Press down the base into a lined square brownie tin and set aside
- For the filling: melt down your cacao butter over low heat or using a double boiler and set aside
- Place the cashews, maple syrup, vanilla and lemon juice/milk in a high speed blender and blend until as smooth as possible
- Slowly add in your melted cacao butter and blend again until smooth and creamy
- Pour the white chocolate filling over the based and smooth with spatula. I like to tap or shake the tin gently to get a perfectly smooth surface.
- Set in the freezer for 2- 4 hours.
- Once set cut into squares and enjoy! You may need to let it thaw for a few minutes before cutting
- Will keep in the fridge or freezer.