So, I have a sweet tooth! You?
I also have a largely ‘raw’ food diet and have developed these little lovelies.
Here’s my fancy, but super simple take on a dessert/treat similar to a ‘snickers’ bar – crunchy base, sticky, salted caramel filling with whole cashews hidden and fudgey raw chocolate top.
(Yes – These are done in a Thermomix – but you can easily replicate with food processor and stove top)
Base
300 g Raw Almonds/Macadamias/Brazils/Cashews
65 g Organic extra virgin coconut oil
65 g Organic maple syrup
pinch sea salt
Caramel layer
150 g Raw Almonds/Macadamias/Brazils/Cashews
10 Dates
120 g Organic Maple Syrup
1 tsp Vanilla Bean Paste
65 g Organic extra virgin coconut oil
1/4 tsp Himalayan Pink Salt (more/less to taste)
Topping
80 g Organic extra virgin coconut oil, melted
80 g maple syrup
25 g raw cacao powder
1 tsp vanilla extract
Add nuts to TM bowl – chop on speed 9, for 5 seconds.
Add dates, honey, vanilla bean paste, coconut oil and sea salt – blend on speed 7 for 20 seconds. Take off lid and scrape down.
Mix for 5 minutes on ‘raw temperature” 37 degrees on speed 3 until caramel is smooth, shiny and delicious (you HAVE to taste!)
Pop three or four whole raw cashews onto each base, then spread the caramel over the top and freeze.
Pour a little of the Topping over the frozen cheesecake and sprinkle with whole or chopped hazelnuts working quickly as the topping will set fast.
Finish off with fresh raspberries and roughly chopped pistachios for extra colour!
KATE CARLYLE 