Vegan Choc Chip Cookies & Cream Slice or Cake
Total time
Hazel & Cacao: Hazel & Cacao
Serves: 8
- BASE:
- ½ cup oats ( gluten-free if necessary)
- 1 cup blanched almond meal
- ½ cup cacao powder
- 2 TBSP grapeseed or sunflower oil
- pinch salt
- 2 TBSP maple syrup
- FILLING:
- 1½ cups pre-soaked raw cashews
- ½ cup coconut cream
- 1½ TBSP coconut oil
- ¼ cup water if needed
- 1 tsp vanilla extract
- ½ cup maple syrup
- ½ cup vegan dark chocolate chips
- For the base: whiz the oats in a blender or food processor until they become a flour.
- Mix all the crust ingredients in a bowl with a spoon until slightly sticky and moist.
- Press the mixture evenly on the base and sides of a lightly greased square or round cake tin.
- Bake the crust for 12 - 15 minutes at 180 C
- Remove from the oven and allow to cool completely before adding filling.
- For the filling, add all the ingredients except chocolate chips in a high-speed blender and blend until smooth and creamy.
- Fold in the chocolate chips until evenly distributed throughout the batter.
- Pour filling over base and chill in the freezer for about 4 hours until set.
- Allow to that slightly before cutting.
Recipe by Talida Voinea at https://talidavoinea.au/vegan-choc-chip-cookies-cream-slice-or-cake/
3.5.3240