This dessert is made with a gluten-free cookie base, raspberry jam, caramel, and vegan chocolate, creating a rich and vegan-friendly treat. Great for a special event or a delicious treat.
Number of portions: 16
Time needed to prepare: 40 minutes
Relaxing Time: 4 hours
Total Time: 4 hours and 40 minutes
Ingredients For the Bottom Part:
1 cup (125g) of gluten-free all-purpose flour. If you do not need gluten-free flour, you can use regular all-purpose flour.
1 cup of ground almonds, which weighs 112 grams.
4 tablespoons of vegan butter, which is equal to 60 grams.
2 tablespoons of pure maple syrup (30ml)
1/4 teaspoon of sea salt, which is equal to 1.25 grams.
To make Raspberry Jelly, you will need: - 4 cups of fresh raspberries (480g) - ¼ cup of pure maple syrup (60ml)
1 tablespoon of lemon juice, which is 15ml.
2 and a half teaspoons, which is equal to 12.5 grams. powder made from agar-agar
For the Salted Caramel: 1 cup (256g) of cashew butter
3/4 cup (177ml) of maple syrup
4 tablespoons, which is equal to 60 grams. coconut oil in solid form
2 tablespoons of thick coconut milk from a can.
1 teaspoon (5ml) of vanilla flavoring
1 teaspoon of sea salt, which is 5 grams.
For the topping: 7 ounces (200 grams) of dairy-free chocolate.
1/4 cup (30g) freeze-dried raspberries, you can add them if you want.
Directions
