Rich, succulent and melting in your mouth is the best way to describe this recipe.
I was out for dinner a few weeks ago and I ordered a dessert and got really surprised with the taste and the texture. I had to ask the server what were the ingredients of this amazing dessert. The one that gave me an Ah Ah moment was the full-fat coconut cream… When I heard it, I say “Of course!” and it gave me the idea to create this dessert.
I am sure you will love it and don’t be shy to share it with your friends and family.
Crust:
½ cup pecans
½ cup walnuts
½ cup raisins
½ cup Medjool dates
1/8 tsp salt
Filling:
2 cans of full-fat coconut cream
¼ cup maple syrup
½ cup cacao powder
1 tsp vanilla extract
Topping:
½ cup cacao powder
¼ cup of melted coconut oil
½ cup of maple syrup or liquid sweetener of your choice
Crust direction:
1. Place the nuts, raisins, and dates in a food processor and mix well until the mixture stick together.
2. Mix in the salt
3. Press the crust in the bottom of a 9 in x 9 in or equivalent glass pan.
Filling Direction:
1. Pour the 2 cans of coconut cream into a large bowl.
2. Mix well with a hand mixer until you get a soft mixture.
3. Add the vanilla and maple syrup.
4. Add the cacao powder slowly and keep mixing as you do so.
5. Keep mixing until you get a smooth uniform mixture.
6. Pour the mixture on top of the crust and place in the freezer.
Topping directions:
1. Mix the coconut oil, maple syrup and cacao powder until uniformly mixed.
2. Once the filling is frozen, pour the chocolate mixture on top of it and spread uniformly.
3. Put back in the freezer.
Remove from the freezer 20-30 minutes before serving.
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