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Raw Vegan Creme Egg Slices (Paleo, Gluten-Free)

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I want to confess something rather shocking… I almost didn’t come up with an Easter recipe this year. In fact, I just couldn’t face doing another crazy egg. But then, I kinda had an epiphany – you guys seriously love my Paleo and Raw Vegan Creme Eggs but at the same time I know you all feel the same way as I do – it’s just too darn time-consuming and stressful.  That’s when I had the idea of making these Raw Vegan Creme Egg Slices. I was going to call them Raw Vegan Creme Egg Millionaires Shortbread but I just felt like that name sounded a little ridiculous, plus there’s no caramel in here and so that would be a bit misleading. Instead, there’s a beautiful shortbread-y cookie dough topped with a vanilla creme and a turmeric creme, followed by a delicious layer of dark raw chocolate. Don’t be put off though, the turmeric taste is pretty subtle and if you want you can add in a little orange extract or your fave Medicine Flower Extract to make these taste even more amazing.

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.

These slices basically take all the faff out of Easter baking and making – you literally just blend stuff up, whack it into a mould or brownie tin, layer and set, layer and set, etc. It’s the yummiest no-bake Easter treat I’ve had yet and it kind of tastes like the old style Cadbury Creme Eggs before they changed the flavour formula. The second reason why I almost didn’t get this recipe up is that I’m currently sat here bashing away at my computer with the world’s most horrendous virus ever. Like seeeeeeriously… I have never felt closer to death (other than in childbirth obviously). Being ill with 3 kids in the house, 2 of which are also ill with the said virus, is like a sadomasochist’s dream and my worst nightmare. For this reason, I am sadly going to keep my blog post short and sweet, I hope you forgive me!

So, without further ado here is my spectacularly delicious, but easy, recipe for Raw Vegan Creme Egg Slices.

 If you’re feeling a little adventurous then why not give my Raw Vegan Matcha Mousse Raw Chocolate Easter Egg or Paleo Hot Cross Buns. Oh, and if you want to keep up to date with my deliciousness and awful sense of humour then why not sign up for my newsletter whilst you’re at it?!

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Raw Vegan Creme Egg Slices (Paleo, Gluten-Free)
 
Prep time
Cook time
Total time
 
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.
Author:
Serves: 8
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
  1. 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.
  2. 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.
  3. 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.
  4. 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!).
  5. 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.
  6. 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").

 

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