This Plant-Based Dessert Is My Secret to Guilt-Free Indulgence! #plantbased #vegan #sugarfree

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: chocolate chips

Cacao nibs are lower in sugar and higher in antioxidants.

coconut cream

🥗Healthier: silken tofu

💰Cheaper: regular cream

Silken tofu provides a creamy texture with fewer calories.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index.

Preheat the oven to 350°F.

Grind rolled oats until they resemble flour, leaving it slightly rough.

In a bowl, mix together ground oats, almond flour, baking powder, baking soda, and cocoa powder.

Blend half a cup of deg dates with 1 teaspoon of vanilla extract and half of the soy milk until the dates are pulverized.

Add the rest of the soy milk to the date mixture and stir well.

Spread the mixture evenly in a cake pan and bake for 20 minutes.

For the cream layer, blend 3/4 cup of cashews, 1/2 teaspoon of vanilla extract, and 1/2 cup of water until creamy.

For the raspberry layer, blend 1 cup of frozen raspberries with 1/2 cup of dates, 1 1/2 tbsp of arrowroot powder, and 1/2 cup of water until smooth.

Heat the remaining cup of frozen raspberries in a saucepan on medium heat, stirring until slightly thickened.

Once the cake is cooled, pour the cream layer on top, then gently add the raspberry filling over it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens