Just returned from my holiday in Taiwan, I am already missing all the amazing dishes (and the huge amounts of garlic!) the local cuisine had to offer. So while munching my way through Taiwan’s cuisine, you can imagine that I kept an eye open for anything dessert or cake! Whenever you think of Asian food, dessert is probably not what comes to mind first. And I wasn’t expecting to see so many bakeries, ice cream shops and dessert places myself, believe me! Surely, some desserts might seem a little odd at first sight but Taiwanese are incredibly inventive and adventurous when it comes to their sweets.
Still one American dessert flavor is loved by most Taiwanese (for some very understandable reason) and that is cookies & cream. Ice creams, chocolates or shakes – you name it. In fact even before going to Taiwan I have been dying to create a cookies & cream slice. But I wanted a super light version, not one that is entirely nut-based as most raw slices. So I swapped nuts for coconut cream to create more airy and fluffy textures like for this Peanut Butter Fluff Bars. So what would be better to use than amazing vegan coconut cream to make a stunning cookies n cream slice, right? After some experimenting I ended up with this cookies and cream beauty featuring a walnut chocolate base with a coconut cream mixed with raw chocolate cookies (or you fav vegan cookie) and some chunks of raw chocolate. To finish it off, I added some chocolate swirls on top.
This is a freezer dessert so no baking required. You can prepare this perfectly in advance and take it out just 10 minutes before serving to give it some time to thaw slightly. As for the mould, I have also used a rectangular loaf tin which is my to-go tin but feel free to use a flatter brownie tin if you prefer. Just be aware that the height of the slice might be lower (but just as tasty and beautiful).
Don’t you think it’s the most delicious thing ever? So mouthwatering just looking at the pictures! For the chocolate I have used raw chocolate – this way the slice is technically raw if that’s what you are going for. Plus it’s also gluten free, vegan and refined sugar free. Hope you guys enjoy this recipe! I am now off to enjoy my last cookies & cream slice with a cup of Taiwanese oolong tea!
Walnut Chocolate Crust (recipe for a regular rectangular loaf tin)
- 1 cup walnuts
- 1 cup dates pre-soaked in water for an hour and drained
- pinch of salt
- 2 tsp carob powder and 1 tsp cocoa powder
- 1/2 tsp. vanilla paste
In your high speed blender blend the walnuts, dates, salt, vanilla and carob powder until you get a smooth dough-like consistency. I like mine a bit chunky so I don’t over blend. Line a rectangular loaf tine with parchment paper and press the dough flat into the mould using your hands. Transfer to the freezer while preparing the cream.
Cookies and Cream Layer
- cream of 2 cans coconut milk chilled overnight, scooping out the solid part only (use the leftover coconut water for smoothies)
- 1 cup almond butter
- 1/4 cup maple syrup
- pinch of salt
- 2 tsp vanilla paste
- 1 tsp guar gum (optional)
- 2 handful vegan cookies (I used raw goody bites by biostyle)
- 50g chopped chocolate (I used 1 bar pana chocolate)
- 50g melted dark chocolate to top
In a bowl whisk together the coconut cream with the maple syrup, salt, vanilla paste and guar gum. Add the almond butter and stir. Chop the raw chocolate and raw vegan cookies and fold into the cream. Grab your loaf tin from the freezer and smooth in your cream. Return to the freezer for at least an hour. Melt the chocolate and pour on top of teh cream creating little swirls with a fork. Return to the freezer again for at least 10 minutes so the chocolate can harden. Now the cake is ready to be sliced and enjoyed <3