Irresistible dessert made from a shortbread base topped with a melt-in-your-mouth chocolate cream and fruity raspberries. Ideal as a delicious dessert straight out of the fridge or to accompany a classic coffee party. Gluten-free, vegan, quick to make and irresistibly delicious.
Preheat the oven to 175 degrees convection (195 degrees top-bottom heat) and line a brownie pan with baking paper.
FOR THE BOTTOM Put the almond flour, oat flour, maple syrup, coconut oil and a pinch of salt in a mixer or in a bowl and knead by hand to form a compact dough. Press into the pan and place in the preheated oven. Bake for 15 minutes, until the edges are lightly golden brown. Remove from oven and set aside.
90 g Almond flour, 60 g Oatmeal, 80 g Maple syrup, 50 ml Coconut oil, Pinch of salt, ¼ TL Bourbon Vanille
Meanwhile, FOR THE CHOCO FUDGE, provide a small saucepan, pour in the chocolate and vegetable milk and melt over medium heat. Once everything is melted, remove heat and let cool for a few minutes until the mixture starts to thicken slightly. Pour directly onto the shortbread base and spread evenly.
200 g dark vegan chocolate, 180 ml Vegan milk
Last, spread the raspberries evenly on top of the fudge. NOTE: The raspberries should not be wet, otherwise there may be unsightly water spots on the fudge.
125 g Raspberries
Place in the refrigerator and let set for at least 6 hours or preferably overnight.
Just before serving, remove from the mold and cut into pieces. Serve and enjoy!
Store leftovers in an airtight box in the refrigerator for up to 3 days. Can be kept frozen for up to one month.