Sweet dreams are made of these vegan dairy free chocolate dessert burgers! Do you have a great (dessert) burger idea yourself? Join the Wise Boys Burgers competition here and be in to win a $50-$100 voucher and maybe get your own burger creation as a Wise Boys special!

Ingredients:

Red Velvet Buns (makes 8 buns for 4 burgers)

  • 3/4 cup granulated sugar
  • 1 1/2 tsp unsweetened cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/4 cup all-purpose flour
  • 1/2 cup buttermilk (1/2 tablespoon of lemon juice + 1/2 cup almond milk. Let mixture sit for 5 minutes)
  • 1/2 olive oil
  • 1 flax egg (1 tbsp flaxseed meal + 2.5 tbsp water)
  • 1/2 tsp vanilla extract
  • 1/2 tsp vinegar
  • 1 tbsp beetroot juice (or red food colouring)
  • dairy free chocolate (we used Bennetto)

Raw Cashew Cream

  • 1 cup cashews, soaked for 30 minutes
  • 3 tbsp maple syrup
  • 1/2 cup Raglan Coconut Yoghurt (Natural Greek-Style)
  • 1 tsp vanilla extract
  • 1/3 cup melted coconut oil

Red velvet patty

  • 3 pre packed baby beetroots
  • 4 strawberries
  • 12 medjool dates, seeds removed
  • 3 tablespoons cacao
  • 2 cups desiccated coconut
  • 1/4 cup raw cashews
  • 1 tsp maple syrup
  • 1/2 tsp vanilla extract
  • pinch of salt
  • dairy free chocolate (Bennetto)

S’mores layer

  • 2 handful of vegan marshmallows
  • handful of chocolate shavings (Bennetto)

Avocado Chocolate Mousse

  • 1 ripe avocado
  • 2 ripe banana
  • 5 dates
  • 2 tbsp cacoa
  • 1 tbsp coconut sugar
  • 1 tbsp maple syrup

Method:

Red Velvet Buns

  1. Heat oven to 180C
  2. Generously coat muffin tray with baking spray and set aside
  3. In a large bowl, put together all-purpose flour, baking soda, salt, cocoa powder, and sugar. Set aside
  4. In a medium bowl, whisk together the flax egg, buttermilk, olive oil, vanilla, beetroot juice (or food colouring) and vinegar
  5. Slowly pour the wet ingredients into the dry ingredients, whisking them together until all the clumps are gone. Be careful not to overmix – stop mixing as soon as there are no longer any visible clumps. Batter will have a very heavy and wet texture. If desired, you can add more red food colouring at this stage to get a darker color
  6. Bake for about 10 minutes
  7. Let cool for 5 minutes
  8. Melt chocolate au bain marie and cover buns. Put in freezer to harden

Cashew Cream

  1. Blend on high in a powerful blender until smooth and creamy. Put in the freezer for 15 minutes or so, making sure to whisk every couple of minutes until they being to firm up and turn into a ‘frosting’ like texture

Red Velvet Patty

  1. Place all ingredients into the food processor and pulse until completely broken down and sticking together
  2. Moulding into patties and put in fridge
  3. After 15 minutes, melt chocolate au bain marie and cover patties. Put in freezer to harden

S’mores layer

  1. Melt chocolate shavings in the oven
  2. Add a layer of marshmallows
  3. Within minutes you’ll end up with a layer of melted chocolate and golden toasted marshmallows!

Avocado Chocolate Mousse

  1. Combine all ingredients in a blender or food processor until completely smooth

Assembly time!

  1. Grab your bun base and spread with cashew cream
  2. Stack the patty gently
  3. Place s’mores layer on top of patty
  4. Cover with chocolate mousse
  5. Stack the top of the bun
  6. Sprinkle some Bennetto chocolate shavings
  7. Enjoy!

Share your creations!

Post your photos to our Facebook Page or use the hashtag #raglanfoodco on Instagram.

Share your creations!

Post your photos to our Facebook Page or use the hashtag #raglanfoodco on Instagram.