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Silky Smooth Cacao and Vanilla Bean Slice

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Prep Time: 20 minutes
This is feeding: 9 people
Author: Jade @panaceas_pantry

Ingredients

Base

  • 1/2 cup Pecans
  • 1 tbsp Coconut Flour
  • 1/4 cup Raw Cacao
  • a pinch of Salt
  • 6 Soft Medjool Dates

Creamy Vanilla Filling

  • 1 cup Raw Cashews soaked for 4 hours
  • 1/4 cup Coconut Cream
  • 2-3 tsp Pure Vanilla Extract
  • 2 tbsp Rice Malt Syrup
  • 2 tbsp Coconut Oil

Chocolate Topping

  • 1 tbsp Raw Cacao
  • 2 tsp Rice Malt Syrup
  • 2 tsp Coconut Cream
  • 2 tsp Coconut Oil
  • 1/2 tsp Vanilla Extract

Instructions

Base

  • Add everything except the dates to a food processor. Pulse until very small crumbs have formed. 
  • Add dates (ensure you remove pips), and pulse until the mix starts to clump together (if this doesn’t happen, add more dates).
  • Press into a small tin of choice and set aside.

Creamy Vanilla FIlling

  • Melt coconut oil and set aside to cool.
  • After 5 minutes, add all ingredients to a high-speed blender and blend until very smooth. Pour into your base and set in the freezer.

Chocolate Topping

  • Set up a heatproof bowl over a pot of just simmering water. Heat bowl, then turn off water. 
  • Add coconut oil and allow to melt. Once liquid, add remaining ingredients then whisk until smooth. Pour final layer onto cake, and reset in freezer.

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