It’s been a while since I started to refuse eating desserts made with unholy amounts of cream and eggs, as they mostly are. That doesn’t mean I don’t still crave for desserts. Fruits are great for that but chocolate is chocolate! So at those times, I go nuts in the kitchen and start searching for new recipes. I usually end up fusing a few recipes and adopting them to my own taste. I then make a single serving sized sample of it, like this one.
Chocolatey vegan recipes usually call for cocoa or cacao (I guess in order to get the coveted “raw” label) but I preferred to use chocolate because, you know, chocolate. They also often use almonds but I sprang for pistachios.
And so this desert was born. It is vegan, gluten free and lightly sweetened. Here is the recipe:
- 1/2 cup pistachios
- 1/2 cup raisins
- 1/2 cup raw cashews soaked in water for 4 hours
- 2 tbsp melted dark chocolate about 30 grams
- 1 tbsp maple syrup or agave syrup
- 1 tbsp coconut oil
- 1 tsp vanilla extract
- 1 tbsp melted dark chocolate
- 1 tbsp crushed pistachios
Process all the crust ingredients in the food processor until smooth and sticky.
Roll it between two pieces of parchment paper to flatten.
Cut with a square mold and put aside.
Run all the filling ingredients through the food processor.
Place square mold over the crust and add the filling.
Add melted chocolate on top and let it wait in the fridge, with the mold on, for at least 1 hour.
Get the mold out and add crushed pistachios on top for serving.