Do you love hot chocolate? These creamy chocolate squares are like little sips of hot chocolate with a cinnamon nut crust to add to the deliciousness. Try them with a cup of espresso for the ultimate dessert. Their mousse-like consistency is so luscious, and just a small bite delivers a ton of flavor!
Here are a few other of my favorite chocolate recipes:
Creamy Chocolate Squares
Prep
Cook
Total
Yield 24 bites
Creamy and rich with dark chocolate squares are a delicious vegan dessert.
Ingredients
For the crust:
- 1/2 cup raw pecans
- 1/2 cup raw almonds
- 1 cup oats
- 1 1/2 tablespoons sugar
- 4 tablespoons melted coconut oil
- 2 teaspoons cinnamon
For the filling:
- 1 cup coconut cream
- 1/2 cup raw cacao powder
- 1/4 cup maple syrup
- 1 cup raw cashews soaked for 1-2 hours in water
- 2 tablespoons arrowroot
- optional: mini cupcake liners
Instructions
Make the crust: In a small food processor, process the nuts and the oats into a fine powder. Add the melted coconut oil and the cinnamon and pulse a few times to combine. Line an 8 x 8 pan with parchment paper and press the crust mixture into the pan evenly. Bake the crust for 18 minutes at 375 degrees. Remove from the oven and let cool.
Make the filling: Drain the cashews and put them in a blender along with the coconut cream, maple syrup, cacao powder and arrowroot. Blend until very smooth and no cashew pieces can be seen. Pour the filling over the crust and bake for 22 minutes in a 375 degree oven. The filling should be firm at the center when the baking is done. If it is not, bake for 2-3 more minutes.
Let the pan cool completely. Chill the squares in the pan for at least 30 minutes. Cut into small bite-sized squares with a sharp knife and serve. For serving on a dessert tray, neatly cut the chilled bites and serve in individual mini cupcake liners.
Courses dessert
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