These little gluten free, dairy free, vegan treats are such a show stopper. Suitable for most, you will enjoy making this simple and nutritious raw dessert by Ashley Collins, Nourish Me Mum for your family and friends.
Nutty, tart and sweet with a smooth filling and crunchy base, all I can say is yum yum yum!
TO MAKE BASE
1 cup Walnuts (or nut of choice)
3 tablespoons Coconut oil, melted
8 Medjool dates, pits removed
1 teaspoons Vanilla extract
1 tablespoon Maple syrup
Pinch of Sea salt
1. In your blender or food processor, process dates for 30 seconds to begin to make a paste.
2. Add walnuts, coconut oil, vanilla, maple syrup and a pinch of sea salt. Processes until well combined, scraping down the sides of the lender/bowl if necessary. Mixture should hold when pressed between your thumb and forefinger.
3. Fill desired mould/tin (I used a mini loaf tin lined with parchment strips) 1/3 full with base mixture pressing down firmly and evenly to stick. Place in freezer to set while making filling.
2 cups Cashews, soaked overnight in filtered water
1 teaspoon Vanilla extract
2 tablespoons Maple Syrup
1 1/4 cups Cranberries, fresh or frozen
1. In your blender or food processor, add drained cashews, vanilla, maple syrup and 1 cup of cranberries, reserving 1/4 cup. Process until well combined and smooth adding a dash of water or almond milk if needed.
2. Remove the blade from your processor bowl or transfer mixture from your blender to a bowl and add the remaining 1/4 cup of cranberries, folding through.
3. Fill the remaining 2/3 of your mould/tin with filling and return to the freezer to set for 3 hours or overnight.
Remove from the freezer and serve immediately with coconut cream, extra cranberries or as is!
I love to heat a cup of cranberries and mash them with a fork and top each cake with mashed cranberries. It is a nice tart contrast for the crunchy walnut base and smooth cashew filling. Yum!