Anyway - now that I'm a Mum myself, I'm all too aware of the utter shit that goes into such processed delicacies and try my best to avoid them when and if I can (I'm a work in progress myself!). So I've been experimenting with all kinds of 'cheesefakes', bean cakes & gluten free-grain free etcetera. I hadn't planned on the following recipe turning out in this way... But I can't argue with its taste & texture. It it what it is. And its the closest thing to those bottom two layers of that frozen chocolate childhood memory as my taste buds have been in a very long time.
It's not completely raw because of the maple syrup but otherwise, you're golden. And yes, maple syrup has fructose so its not sugar free - I don't care. Dessert - sweetness, even, is not intended to be an everyday indulgence, that is becoming painfully clear. Maple syrup is still better than agave, table sugar, stevia and has a lower glycemic index than honey. It's also additive, gluten & grain free as well as vegan, so over all, it's winning!
(Mini) Chocolate Bavarian-style fake, featuring raspberries
You will need:
Baking paper
A 10cm round springform cake tin
1/2 cup frozen raspberries
1/3 cup cacao powder
2 ripe Hass avocados
1/2 cup pure maple syrup
1 teaspoon vanilla extract
2 tablespoons coconut oil
A pinch of sea salt
For the base;
1/2 cup pitted dates
1/2 cup pecans
How to:
1. Line your cake tin with baking paper and set aside
2. Blend your pecans & dates until they resemble a rough, sticky sand. Press this
Mixture into the bottom of your tin.
3. Next, blend all of your remaining EXCEPT your raspberries, until smooth and creamy.
4. Fold in your raspberries & pour this mix in the tin, on top of your base.
5. Refrigerate for 2 hours (or freeze until set).
Viola!
With love
Angela
www.facebook.com/theoroginaloccupation
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