These Raw Vegan Creme Egg Slices are a fun play on the Creme Egg. Raw shortbread topped with vanilla creme, turmeric creme, and yummy dark raw chocolate.
Ingredients
For the base:
1 cup ground almonds
1 cup desiccated coconut/cashews
2 tbsp mesquite powder
2 tbsp maple syrup/ light agave nectar
1 tbsp coconut flour
1 tbsp lucuma powder
1 tbsp cashew milk (or any other milk of choice)
¼ tsp vanilla powder or 1 tsp vanilla extract
¼ tsp sea salt
For the white layer:
½ cup/125g cashews (soaked in water for at least 4 hours)
⅔ cup coconut oil (melted)
20g cacao butter (melted)
¼ cup light agave nectar/maple syrup
¼ cup cashew milk (or any other milk of choice)
¼ tsp vanilla powder or 1 tsp vanilla extract
Pinch sea salt
For the yellow layer:
½ cup/125g cashews (soaked in water for at least 4 hours)
⅔ cup coconut oil (melted)
20g cacao butter (melted)
¼ cup light agave nectar/maple syrup
¼ cup cashew milk (or any other milk of choice)
2-3 tsp ground turmeric
2-3 tsp lucuma powder
1 tsp orange extract (optional)
¼ tsp vanilla powder or 1 tsp vanilla extract
Pinch sea salt
For the raw chocolate layer:
125g of your favourite raw chocolate
OR
62.5g cacao paste
62.5g cacao butter
2-4 tbsp light agave nectar/maple syrup
¼ tsp vanilla powder
Instructions
To make your base, simply combine all of the ingredients into the bowl of your food processor and process until it just forms a smooth dough. Be careful not to overprocess as the oils will separate from the dough. Divide the mixture between your 8 indentations if using a silicone mould. Alternatively, pour the base mixture into a greased and lined brownie tin (20cm/8"x20cm/8"x6cm/1.5"). Be sure to leave a decent amount of overhang on both sides to ensure an easy release from the tin. 'Knuckle' in the mixture until evenly distributed and place into the fridge or freezer until needed later.
Place all of the ingredients for your white filling into your food processor and pulse a few times before scraping down the side. Blend until smooth. Repeat the process of scraping down the sides and blending until you reach a super smooth consistency.
Remove your silicone mould (or brownie tin) from the freezer and place onto a baking tray - this will make it easier to transport to your fridge or freezer and to keep your layers level. Pour the filling into the indentations then bang the tray onto your work surface a few times to level the mixture and bring any air bubbles to the surface. Place in the refrigerator for up to 6 hours, or the freezer for 1 hour, until set.
Next, using the same method as before process all of your yellow layer ingredients, pour over the white layer, tap your tray and return your slices to the fridge/freezer until set (but not frozen!).
Melt your raw chocolate (or all of your raw chocolate ingredients) in a bain marie over a low heat. Once fully melted leave to cool for 5 minutes before removing your silicone mould from the freezer and pouring over the chocolate. I used roughly 2 tbsp per indentation. If using the brownie tin work quickly with an offset spatula, spread the chocolate in a nice and even layer.
Return to the fridge/freezer until fully set and then demould! If using a brownie tin remove and slice with a hot, damp knife making sure to wipe between each cut. Make sure that your chocolate isn't frozen solid as it is quite likely to crack when cutting! Store in an airtight container in the fridge for a week, or at room temperature for 24 hours.
Notes
All cup measurements used are UK cup measurements. 1 cup = 250ml, 1 tbsp = 15ml.
Additional equipment required: 1 x large 50mm Silicone Mould No.8 Cubes (holds roughly 125ml per indentation) or a brownie tin (20cm/8"x20cm/8"x6cm/1.5").
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/raw-vegan-creme-egg-slices-paleo-gluten-free/