Ok. So these delicious looking treats may look a little complicated and time consuming to make, but trust me, they’re easy peasy.
Each step takes a matter of moments to whip together, and the end result is absolutely delicious.
Yes, they may be gluten, dairy, grain and refined sugar free, but even my gluten, dairy, grain and sugar loving family loved them!
Makes 10-12 bites
1/2 cup pecans (or any other nut) | 1 tbsp coconut flour | 1/4 cup raw cacao | pinch salt | 8 Medjool dates
Cashew Marshmallow Layer
1 cup raw cashews, soaked 4 hours in water | 1/4 cup coconut cream | 2-3 tsp pure vanilla extract | 2 tbsp rice malt syrup or pure maple syrup | 2 tbsp coconut oil, melted
Raspberry Jam Layer
1 cup raspberries | 1 tbsp chia seeds | 1 tsp lemon juice
1 tbsp raw cacao | 2 tsp rice malt syrup or pure maple syrup | 2 tsp coconut cream | 2 tsp coconut oil | 1/2 tsp vanilla extract
For the base, place the nuts, coconut flour, salt and cacao into a food processor and pulse until very small crumbs have formed. Add the (pitted) dates and pulse until the mix clumps together. Press mixture into your silicon mould and set aside.
For the marshmallow layer, place the cashews, coconut cream, vanilla and rice malt syrup into a blender and blend until very smooth. Add the cooled coconut oil, and blend for a further 30 seconds before pouring over your base. Set in the freezer for 30 mins.
For the jam layer, place raspberries, lemon juice and chia seeds into a saucepan and cook over low heat for 5-10 mins, until thickened, stirring occasionally. Allow to cool before pouring over the marshmallow layer. Set in the freezer for 30 mins.
For the final chocolate layer, in a double boiler (place a heatproof bowl over a pot of just simmering water), add the coconut oil and allow to melt. Once melted, add all remaining ingredients and whisk until smooth. Pour the final later onto the marshmallow layer, and reset in freezer.
Keep stored in an airtight container in the fridge or freezer.