Description
Luscious chocolate raspberry bavarois brings French elegance to plant-based desserts with silky smooth textures and rich cocoa notes. Delicate layers of vegan cream and intense raspberry essence create an irresistible finale you’ll savor with pure culinary delight.
Ingredients
Scale
Chocolate Raspberry Bavarois (Vegan & Grain-Free)
Main Ingredients:
- 5 ounces (150 grams) dark vegan chocolate
- 2 cups (200 grams) frozen raspberries
- 1 cup (240 ml) oat cream
- 6 medjool dates, pitted
Nuts and Seeds:
- 1 cup (120 grams) sunflower seeds
- ⅓ cup (40 grams) shelled hemp seeds
Supplementary Ingredients:
- 3 tablespoons agar flakes
- 2 tablespoons raw cacao powder
- 2 tablespoons maple syrup
- ½ cup (120 ml) water
- ½ teaspoon cinnamon
- 1 teaspoon maple syrup
- Pinch of sea salt
- Fresh raspberries or other seasonal berries
- Chocolate shards
Instructions
- Prepare the base by grinding sunflower seeds into a coarse texture using a food processor.
- Incorporate hemp seeds, cacao powder, cinnamon, sea salt, and pitted dates into the ground seeds, blending until the mixture begins to clump together.
- If the mixture seems dry, introduce maple syrup to enhance binding, ensuring a cohesive consistency.
- Firmly compress the mixture into the bottom of a 6-inch round cake tin with a removable base, creating an even and compact crust layer.
- Refrigerate the crust while preparing subsequent layers to maintain its structural integrity.
- Chop dark vegan chocolate into fine pieces and reserve in a medium bowl.
- Heat oat cream in a small pot, stirring in agar flakes and bringing the mixture to a gentle boil, then reducing to a simmer.
- Continue simmering and stirring until agar flakes completely dissolve, approximately 5-10 minutes.
- Introduce chopped chocolate to the heated cream, stirring until fully melted and incorporated with maple syrup.
- Gently pour the chocolate mixture over the chilled crust, creating an even layer, and return to the refrigerator to set.
- Combine raspberries and water in a pot, bringing to a boil and simmering until the fruit breaks down into a soft, mushy consistency.
- Strain the raspberry mixture through a mesh sieve, collecting 1 cup of liquid and discarding seeds.
- Return the strained raspberry liquid to the pot, adding oat cream, maple syrup, and agar flakes.
- Bring the mixture to a boil, then reduce to a simmer, stirring consistently until agar flakes completely dissolve.
- Allow the raspberry mixture to cool slightly before carefully layering over the set chocolate section.
- Refrigerate the dessert to ensure complete setting of the raspberry layer.
- Delicately release the bavarois from the cake tin and transfer to a serving stand.
- Garnish with fresh raspberries, mixed seasonal berries, and decorative chocolate shards to enhance visual appeal and flavor complexity.
Notes
- Prep Like a Pro: Ensure all ingredients are at room temperature before starting to help everything blend smoothly and prevent clumping.
- Texture Tip: Pulse seeds carefully to avoid turning them into a fine powder, maintaining a slightly coarse texture for the crust’s crunch.
- Setting Secrets: Patience is key – allow each layer to completely set in the refrigerator before adding the next to prevent mixing and ensure clean, distinct layers.
- Agar Magic: Stir agar constantly while simmering to dissolve completely and create a perfectly smooth, gel-like consistency in each layer.
- Make-Ahead Marvel: This dessert can be prepared a day in advance, making it perfect for stress-free entertaining and allowing flavors to meld beautifully.
- Garnish Guide: Fresh berries and chocolate shards add a stunning visual appeal and provide a delightful contrast of textures to the creamy bavarois.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 364
- Sugar: 16 g
- Sodium: 10 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg