**This Vegan Chocolate Raspberry Bavarois Just Obliterated Every Dessert Preconception I Ever Had**
Listen up, because I’m about to serve you the wildest experience your taste buds can legally encounter. We’re not talking about just any dessert here; we’re diving into a vegan chocolate raspberry bavarois that’ll smash through your culinary expectations like a sledgehammer through drywall. You think you know desserts? Buckle up.
First off, let’s break down the masterpiece layer by glorious layer, crafted not just with ingredients but with sheer culinary alchemy.
**CRUST LAYER**
Forget everything you thought you knew about crusts. This isn’t your grandma’s pie base – this is a fusion of sunflower seeds and hemp seeds, bringing in the heavy artillery with a blend of raw cacao powder, cinnamon, and a sprinkle of sea salt. The dates and maple syrup? They’re not just ingredients; they’re the velvet ropes letting you into the VIP section of dessert heaven.
**CHOCOLATE LAYER**
This is where the magic happens. Dark vegan chocolate melded with oat cream and maple syrup, fortified with agar flakes. This isn’t just a chocolate layer; it’s the velvet duvet you want to wrap yourself in on a cold night. It’s rich, it’s creamy, and it’s screaming, “I’m luxury incarnate!”
**RASPBERRY LAYER**
Imagine the tart punch of raspberries counterbalanced by the smooth caress of oat cream, with agar flakes to set the scene. It’s not just a layer; it’s a declaration of war against every mediocre dessert out there. Mixing the tart with the sweet, this layer is the heart and soul of the rebellion.
**TOPPING**
You thought we were done? The encore is fresh raspberries or seasonal berries, crowned with chocolate shards. This isn’t a topping; it’s the mic drop after the greatest performance your palate has ever witnessed.
Making this bavarois isn’t cooking; it’s crafting a weapon of mass seduction. Each spoonful is a statement, a rebellion against the tyranny of animal products, a triumph of taste that bellows, “This is what freedom tastes like!”
Do you hear that? It’s the sound of the culinary old guard quaking in their boots because this vegan chocolate raspberry bavarois didn’t come to play games – it came to dominate. It respects no traditions but its own excellence and caters to no taste but that of victory.
So, what are you waiting for? Dive in, and let’s demolish every preconceived notion about vegan desserts with the ferocity of a hurricane, because this bavarois isn’t just a dessert, it’s a revolution served on a plate.
INGREDIENTS
CRUST LAYER:
* 1 cup sunflower seeds (120 grams)
* 1/3 cup shelled hemp seeds (40 grams)
* 2 tablespoons raw cacao powder
* 1/2 teaspoon cinnamon
* pinch sea salt
* 6 medjool dates, pitted
* 1 teaspoon maple syrup
CHOCOLATE LAYER:
* 5-ounces dark vegan chocolate (150 grams)
* 1 cup oat cream (240 ml)
* 1 tablespoon agar flakes
* 1 tablespoon maple syrup
RASPBERRY LAYER:
* 2 cups frozen raspberries (200 grams)
* 1/2 cup water (120 ml)
* 1 cup oat cream (240 ml)
* 3 tablespoons agar flakes
* 2 tablespoons maple syrup
TOPPING:
* fresh raspberries or other seasonal berries
* chocolate shards
Steps
INSTRUCTIONS
1. Place sunflower seeds into food processor or blender and pulse few times until they are coarsely ground. Add hemp seeds, cacao, cinnamon, sea salt and pitted dates and blend until the mixture starts coming together when pressed. Add maple syrup if needed and blend until the mixture sticks toge ther.
2. Spoon the mix into 6″ round cake tin with removable base. Press tightly and evenly onto the base. Place into a fridge.
CHOCOLATE LAYER:
1. Finely chop dark chocolate, place into a medium bowl and set aside.
1. Pour oat cream into a small pot, stir in agar flakes, bring to a boil and leave to simmer for about 5 to 10 minutes stirring frequently until the flakes have dissolved. Stir in the chopped chocolate and mix until completely melted. Finally mix in maple syrup and carefully pour onto the crust layer. Place into fridge to set. It takes about 15 to 30 minutes to set.
RASPBERRY LAYER:
1. Place raspberries into a small pot, add water and bring to a boil, gently simmer for 5 to 10 minutes until broken down and mushy. Now press the mixture through a mesh sieve. Measure 1 cup (240ml) and pour it back into the pot. Add oat cream, maple syrup and agar flakes and stir well. Bring the mix to a boil and leave to simmer for about 10 to 15 minutes stirring frequently until the flakes have dissolved.
2. Take off the heat and leave to cool down before carefully pouring on top of the chocolate layer. Place back into fridge to set. It takes about 15 to 30 minutes to set.
3. Gently remove the cake from the cake tin and place onto a cake stand. Top with some fresh raspberries, seasonal berries and chocolate shards.
NOTES
* If you’re using fresh raspberries in the raspberry layer, 2 cups are about 250 grams.
* You can replace the oat cream with other vegan cream or coconut cream.
* If you can tolerate nuts in the recipe, a combination of almonds and sunflower seeds in the crust is lovely too.
* I have another version of this recipe here with strawberries and peaches.
NUTRITION INFORMATION:
YIELD: 8 SERVING SIZE: 1
Amount Per Serving:
CALORIES: 423
TOTAL FAT: 20g
SATURATED FAT: 6g
TRANS FAT: 0g
UNSATURATED FAT: 12g
CHOLESTEROL: 13mg
SODIUM: 999mg
CARBOHYDRATES: 56g
FIBER: 10g
SUGAR: 31g
PROTEIN: 10g
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I’m about to serve you the wildest experience your taste buds can legally encounter. Making this bavarois isn’t cooking; it’s crafting a weapon of mass seduction
