Incredible Plant-Based Desserts by Anthea Cheng

Author:Anthea Cheng
Language: eng
Format: epub
Publisher: Quarry Books
Published: 2019-10-18T16:00:00+00:00

BASE

1 cup (145 g) almonds

1 cup (85 g) desiccated coconut

2/3 cup (107 g) pitted dates

Dash of ground cinnamon

ALMOND BUTTER LAYER

3/4 cup (105 g) cashews, soaked in water for at least 4 hours

1/2 cup (130 g) almond butter

3/4 cup (175 ml) canned coconut cream

2–4 tablespoons (40–80 g) rice malt or maple syrup, or any other plant-based liquid sweetener, to taste

1/4 cup (55 g) cacao butter, melted

Pinch of salt

JELLY LAYER

1 cup (235 ml) water

1 cup (about 150 g) fresh or frozen berries of choice

3 tablespoons (60 g) rice malt or maple syrup, or any other plant-based liquid sweetener (optional)

11/2 teaspoons agar powder

1/2 cup (65 g) fresh raspberries, sliced in half lengthways

1} Line an 8-inch (20 cm) square cake pan with parchment paper.

2} To make the base: Add the almonds and coconut to a food processor and process until it forms coarse crumbs. Drain the dates and add them to the food processor with the cinnamon. Process the ingredients until they are well combined. Scoop the mixture into the cake pan and press it down to create a firm and even base.

3} To make the almond butter layer: Drain the cashews and add them to a high-powered blender with the rest of the ingredients. Blend on medium to high for 3 to 5 minutes or until the mixture is very smooth. Pour the cheesecake mixture on the top of the base and smooth the surface with the back of a large spoon or a cake scraper. Place it in the freezer for at least 2 hours.

4} To make the jelly layer: When the almond butter layer is firm to the touch, add the water, 1 cup (about 150 g) of berries, sweetener (if using), and agar powder to a small saucepan. Blend with a stick blender until there are no more large chunks of berries. Bring the mixture to a gentle boil for 1 minute and then remove from the heat to cool slightly. Carefully pour the jelly on top of the almond butter layer and quickly arrange the sliced raspberries in the jelly. Place it in the fridge for 2 hours or until set.

5} Use a sharp knife to cut into bars. Enjoy immediately or store in an airtight container in the fridge for up to 3 to 5 days. The bars cannot be frozen as the jelly layer will crystallize.

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