There is no doubt I love creating new recipes but there is something very comforting about re-inventing recipes you have known for decades. Familiar dishes that you have been with you from your early childhood days. Dishes that remind you of family gatherings and or child birthday parties. The ones that you grandma still makes for you when you need some comfort food. To me one of those dishes is a cherry cream slice – or how we used to call them: Snow White cake. I am not certain where the name originates from but I think it relates to the fairytale of Snow White with her red lips (aka the cherries) and the dark hair (aka the dark chocolate)! It was hugely popular back in the days, Snow White cake was literally served at every child’s birthday party.
The beauty of the cake is the combination of fresh fruits, a creamy layer and the crunchy chocolate top layer. As you might guess, no baking needed here. This recipe is in line with a lot of my no-bake raw slices which only need some time in the fridge to develope into a perfect wholesome treat.
On a recipe side note: I get asked a lot why I add a bit of baking powder to my raw cakes. For some reason adding a bit of baking powder adds that ‘dough’ taste which I find, make raw slices extra delicious. It is a taste you cannot really pick out when eating raw dough but you can defintely taste the difference. I guess you can compared it to adding a pinch of salt or coffee to a chocolate cake, it just adds a level of depth to the cake! Any more questions? Ask in the comments below!
- 1/2 cup walnut flour
- 3 tbsp carob powder
- 1 tbsp cocoa powder
- 1/4 tsp baking powder (optional)
- 1/2 tsp vanilla paste
- pinch of salt
- 5 super soft pitted dates
For the crust add all ingredients to your food processor and blend until you end up with a sticky, dough-like consistency. Line a rectangular bread loaf tin with parchment paper and press in the dough using your hands. Freeze.
- 1 cup dried cherries + 1 tbsp coconut oil
For the cherry layer add your dried cherries (pre-soaked in hot water or fresh) and coconut oil to your food processor and mix well. Spread onto your crust and freeze again.
Cherry Cream Layer
- solid part of 2 cans of full fat coconut milk chilled overnight
- 1/4 cup maple syrup
- 2 cups fresh cherries (pitted and cut in halves)
- 1 tsp vanilla paste
- 50g of vegan dark chcolate (or your fav chocolate!)
For the cream layer, scoop out the solid coconut cream from the chilled can (keep the coconut water for smoothies or a refreshing drink). Now whisk the maple syrup and vanilla paste into the coconut cream, then fold in the fresh cherries. Spread the mixture on top of your prior cherry layer. Freeze for at least 1 hour so it’s really cold and firm. Melt the chocolate in a double boiler and pour on top of your cherry cream slice. Let harden in the fridge for 10 more minutes – then it is ready to enjoy!