8/10/2023 0 Comments Raw raspberry and cashew cookiesThe fact that this so-called cheesecake is made almost entirely of nuts will completely fade from memory upon first bite, which literally melts in your mouth. And the topping, a simple swirl of raspberries and agave combined with the remaining 1/2 cup of filling, takes the presentation of this beloved dessert to a professional level. The “cheese,” comprised of fresh lemon juice, macadamia nuts, agave nectar and coconut oil, lends the creamiest, smoothest texture. The crust, made up of ground almonds, coconut and date paste, adds a satisfying crunch. Using a similar macnut base, my new family-approved raspberry lemon dreamcake is a real winner-the cream (cheese) of the crop, if you will. That recipe made use of macadamia nuts, which are no doubt pricey but are like the Rolls-Royce of nuts in the world of raw desserts (taste one spoonful of my easy macadamia caramel and you’ll see). But since my hubby is allergic to that reliable off-white nut, I knew I had to revise my plan of attack.Įarly last year, you might remember my experiments to create a raw cheesecake sans cashews and coconut, which resulted in my cute, single-serving strawberry dreamcakes. Cashews hold a wonderful balance of sweet and savoury flavours, as well as being creamy and white in colour, making a perfect imitation of a creamy white cheese. Of course, I love cashew-based cheesecakes as much as the next person. Without a doubt, raw vegan cheesecake is the ultimate dessert for milestone celebrations. When I know I’m going to be with people who make it worth a four-hour car ride north of the city, I feel inspired to fill a cake pan with something very special. It all started with a request to bring dessert to my father-in-law’s birthday celebration at the family cottage last weekend. I love this chocolate mould that I used to make the chocolates look like ‘real’ chocolate bars.If you’ve been around the A Dash of Compassion block, you’ll know I’m a fan of raw desserts of all kinds. Today, I incorporated some raspberry powder to create a marble effect with dark chocolate and raspberry chocolate. One day I might feel like adding some quinoa pops, nuts and coconut flakes like I did in this recipe, another day I might just fancy lots of hazelnut chunks…and so on. Each time I make it I add different ingredients. The other thing I like about it is that it’s so easy to play around with the recipe. So if you’re a fan of dark chocolate then this recipe is for you! In terms of the flavour, I think homemade coconut oil chocolate tastes a lot like dark chocolate. The only bad thing about making chocolate using coconut oil as the base is that it melts way too quickly. You need to store it in the freezer and only take it out when you’re ready to eat it and return it to the freezer as soon as possible, especially in hot weather! I would however avoid using peanut butter because the taste is just too overpowering. I like to add nut butter, especially cashew butter to make it more creamy and delicious □ but it’s completely optional. Making your own dairy-free chocolate at home couldn’t be easier! All you need is some coconut oil, cocoa powder and some sort of liquid sweetener. Have you ever dreamt of making your own, homemade chocolate? It involves too much faffing about and requires specific equipment, right?
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