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Chocolate Raspberry Bavarois

Chocolate Raspberry Bavarois

Indulge in Chocolate Raspberry Bavarois, a guilt-free and delicious dessert that combines rich chocolate with fresh raspberries.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup sunflower seeds Base for the raw crust providing healthy fats and structure; almonds can substitute if nuts are suitable.
  • ¼ cup shelled hemp seeds Adds creaminess and nutrition; can omit if unavailable and adjust with extra sunflower seeds.
  • ¼ cup cacao Provides the delightful chocolate flavor; unsweetened cocoa powder also works well as a substitute.
  • 8 pieces Medjool dates Acts as a natural sweetener and binder for the crust; feel free to use regular dates if Medjool are unavailable.
For the Chocolate Layer
  • 200 g dark chocolate The main flavor component; choose a vegan variety for a guilt-free treat.
  • 1 cup oat cream Adds rich creaminess to the mixture; substitute with coconut cream or another plant-based cream if desired.
  • 2 tablespoons agar flakes Acts as a plant-based gelling agent to set the bavarois; use agar powder as a substitute (1 tsp powder = 1 tbsp flakes).
For the Raspberry Layer
  • 2 cups raspberries Fresh or organic frozen add a tart depth and vibrant color to the layer.
  • ½ cup water Needed for dissolving agar and adjusting consistency in the mixture.

Equipment

  • Food processor
  • blender
  • 9-inch cake tin

Method
 

Preparation
  1. In a food processor, blend the sunflower seeds, shelled hemp seeds, cacao, and Medjool dates until the mixture resembles a coarse crumb. Line a 9-inch cake tin with parchment paper and press the mixture into the bottom to form a solid crust. Set aside in the fridge.
  2. Melt the dark chocolate by double boiling or gently microwaving it in 30-second intervals. Mix in the oat cream and agar flakes, stirring continuously for about 5 minutes until smooth. Pour this mixture over the chilled crust. Return to the fridge for 15 minutes.
  3. In a blender, combine raspberries, oat cream, and agar flakes. Blend until smooth. Adjust sweetness with maple syrup if desired. Pour this raspberry mixture over the firmed chocolate layer and spread evenly. Place back in the fridge to set for at least 30 minutes.
  4. Once set, run a knife around the edges of the cake tin to loosen the bavarois. Lift it out using the parchment paper. Serve chilled, optionally garnished with fresh raspberries or cocoa.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 80mgPotassium: 300mgFiber: 6gSugar: 10gVitamin C: 15mgCalcium: 5mgIron: 10mg

Notes

Store leftovers covered in the fridge for up to 3 days or freeze for 2 months. Ensure to thaw in the refrigerator overnight before serving.

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