Sweets – recipes
1 cup raw almonds
(or 1/2c almonds+1/2c hazelnuts)
2 tbs raw cacao powder
1 cup dates, soaked
Sea salt, pinch
1 1/2 cups cashews, soaked, rinsed
1/2 cup coconut oil
3/4 cup organic rice syrup
1/2 cup shredded coconut
1/4 cup chia seeds
1 1/2 cup fresh or frozen strawberries
1/2 cup coconut CREAM (different than coconut milk!)
Chocolate Drizzle for Topping
1/3 cup cold pressed coconut oil
1/4 cup raw cacao powder
1/4 cup organic rice malt syrup
Throw your almonds and cacao and pinch of salt into your food processor and blend until super fine. Add your dates and blend until well combined. Your mixture should look and feel like a dough. If it is still a little crumbly, add a small amount of water and process further. Press evenly (5mm thick / 0.2in) into silicone molds (round of square) and set aside in the freezer.
Throw all of your Strawberry Cream ingredients into your blender and process until super creamy (you may want to omit chia seeds and add them at the end if you want them to be preserved and give a natural “strawberry seed” look to your cream. Pour evenly into your molds, and freeze until firm to touch.
Chocolate Drizzle Topping
In a small jug, whisk up your coconut oil and rice malt syrup until well combined. Add your cacao. Whisk it in – you want your consistency to be creamy, slightly thick, but not too runny. Pour delicately over your cakes, after you have removed them from the molds.
Serve with a bright red strawberry on top.
Tip: Before pouring chocolate drizzle onto any raw dessert, your dessert must be frozen so that the chocolate sets immediately.
This sugar free and dairy free cake is very easy on digestive system yet, it fully manages to satisfy anyone’s sweet tooth. Coconut oil has antibacterial and anti fungal properties, it is rich in healthy medium chain fats that do not elevate cholesterol levels. So ….. GO FOR IT!