This recipe was inspired by our vegan frozen bites. Here, the same idea becomes a small jarred dessert: a chocolate-almond base, a smooth cashew cream, and a bright fruit sauce on top.
Ingredients:
For the chocolate base
- Almonds
- Cacao paste or unsweetened cacao liquor
For the cashew cream
- About 2 cups cashews (300 g)
- A little vanilla extract
- Lemon zest
- 1 to 2 oz pitted dates (30 to 60 g), depending on how sweet you want the cream
- About 3/4 cup plus 1 tablespoon water (200 ml)
For the strawberry sauce
- Soft, blemished, or frozen strawberries
- Grape molasses or date syrup, to taste
Instructions:
- Make the base: grind equal amounts cacao paste and almonds in a high-speed blender, using short pulses, until they become crumbs. Work in small batches.
- Make the cream: blend all the cashew cream ingredients together until completely smooth.
- Place a layer of the chocolate base in small jars.
- Spoon or pipe the cashew cream over the base, filling each jar about halfway. For a lighter texture, transfer the cream to a bowl and whip it with a mixer for 30 to 60 seconds before spooning or piping it into the jars.
- Close the jars and refrigerate until serving.
- Make the sauce: if using frozen strawberries, warm them gently in a small pot, preferably over a double boiler, until they release their juice. If using fresh strawberries, blend them in a high-speed blender.
- Add 1 to 2 tablespoons grape molasses or date syrup, depending on the amount and sweetness of the strawberries.
- Strain the sauce into a jar and chill.
- Before serving, spoon the sauce over the cashew cream.
- You can vary the tart topping with pomegranate seeds in season, mango pieces, chopped fresh strawberries, or any other fruit that will brighten the cream.
