Skip to content
30 minutes
PREP TIME
0 minutes
Cook Time
8
Serves
4 hours (including setting time)
Total
INGREDIENTS
200 g cashew nuts (soaked for 4 hours)
400 ml coconut cream
150 g maple syrup
50 g cocoa powder
1 tsp vanilla extract
2 tsp agar-agar powder
100 ml water
A pinch of salt
150 g digestive biscuits (crushed) for the base
50 g melted coconut oil for the base
Ensure cashew nuts are well-soaked for a smooth texture.
You can add a layer of fruit puree on top for extra flavour.
Instructions
Blend soaked cashew nuts, coconut cream, maple syrup, cocoa powder, vanilla extract, and salt in a blender until smooth.
In a small saucepan, mix agar-agar powder with water and bring to a boil while stirring.
Once boiling, simmer for 2 minutes, then mix it into the blended chocolate mixture.
Prepare the base by mixing crushed digestive biscuits with melted coconut oil and press it into a springform pan.
Pour the chocolate mixture over the base and smooth the top.
Refrigerate for at least 4 hours or until set.
Once set, remove from the springform pan and serve chilled.