Plant-Based Chocolate Raspberry Layered Dessert

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 20

Cook Time: 20

Servings:

Calories: 266kcal

Unlock the secret to guilt-free indulgence with this incredible plant-based chocolate raspberry dessert! I used to think healthy desserts meant sacrificing flavor, but this rich, decadent layered treat changed everything.

It's proof that you can satisfy your chocolate cravings and enjoy a sweet, creamy dessert without any of the guilt. Made with simple, whole food plant-based ingredients, this recipe is perfect for impressing guests or simply treating yourself to something truly special.

Watch as I show you how to create this beautiful and delicious dessert, and get ready to indulge in the best way possible.

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Equipment

Ingredients

Chocolate Cake Layer

1 cup oats ground into a flour
½ cup almond flour
½ cup cocoa powder
1 tsp baking powder
½ tsp baking soda
½ cup dates
1 ½ cup soy milk unsweetened, or plant based milk of choice
1 tsp vanilla extract

Cream Layer

¾ cup cashews or almonds
6 deglet dates or 3 medjool dates
½ tsp vanilla extract
½ cup water

Raspberry Layer

2 cups raspberries frozen, divided in half
½ cup deglet dates or medjool dates
½ cup water
1 ½ tsp arrowroot powder or tapioca starch
1 tbsp cocoa powder

Instructions

Chocolate Cake Layer

Preheat oven to 350°F
Add the oat flour, almond flour, cocoa powder, baking powder and baking soda to a large mixing bowl and stir well.
Add the dates, soy milk and vanilla extract to a blender and blend until the dates are pulverized.
Pour mixture into the mixing bowl with the dry ingredients and stir well.
Pour mixture into the bottom of a baking dish, 9x9 inches or a bit larger.
Bake for 20 minutes and then let cool completely.

Cream Layer

Add all ingredients to a blender and blend until it is really creamy.
Spread on top of the cooled cake layer.

Raspberry Layer

Add 1 cup of the frozen raspberries, dates, water and arrowroot powder to a blender and blend well.
Pour mixture into a saucepan along with the remaining cup of frozen raspberries and cook on medium heat until slightly thickened, stirring frequently.
Gently pour this mixture over the cream layer and smooth over the top trying not to disturb the cream layer too much.
Using a small wire strainer, dust the entire top of the raspberry layer with cocoa powder.
Store covered in the refrigerator for up to a week.

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Nutrition