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Anyone who knows me knows that I have a crazy sweet tooth. I love all things dessert style, and am known to claim I have a second stomach specifically for this purpose. The problem is that generally speaking your mainstream ‘desserts’ go against my ‘Just Eat Real (Whole) Food’ philosophy. So this is why my love affair for raw desserts came about. Rich, nutrient dense, and amazingly delicious.
Having said this however, I do want to stress one very important point – and please keep this in mind – ‘raw desserts’ are still ‘desserts’ and should be treated as such.
Yes they avoid processed and refined ingredients. Fabulous!
Yes they include nourishing and nutrient dense ingredients. Brilliant!
But let’s not forget that they do contain high quantities of nuts, coconut oil, avocado – these are still fats in your diet; and honey, or agave, or maple, these are still sugars.
Yes they are better for your health than the common place alternatives, but they are still to be treated as sweet treats.
The idea behind raw desserts is that you can satisfy a sweet craving with something nutritious. Please, do not use them as a meal alternative, or consume them in excess. As a health professional – both pharmacist and naturopath – I find it concerning to see some claimed ‘healthy eating folk’ boasting about having a raw dessert breakfast for example. If you wouldn’t have a regular slice of cake for breakfast, then you shouldn’t be having a slice of raw dessert for breakfast either. Please do not get caught up in the idea that they are “healthy” and so can be consumed in excess amounts. Raw desserts may be healthier alternatives, but as already mentioned, are still desserts – please treat them as such.
And with that all cleared up, I, a self-confessed-raw-dessert-loving-sweets-freak would like to share with you a recipe creation…. to be enjoyed responsibly
Raw Salted Chocolate Fudge Slice
Makes 1 slice tin
1 cup cashews
1/4 cup sunflower seeds
5 medjool dates, pitted (or use soaked dry pitted dates)
2 tbs cacao nibs
Himalayan salt to taste
1 cup macadamias
1/4 cup shredded coconut
2/3 cup raw cacao
1/4 cup EV cold pressed coconut oil, melted
2 tbs raw honey
1 tsp Himalayan salt
1/2 block Loving Earth Salted Caramel Chocolate
3 squares Loving Earth Dark Chocolate (or alternate high quality, high cacao content chocolate – eg 90% Dark Lindt – still contains some sugar but for the quantity you use and the overall amount it works out per serve)
In a high speed food processor grind the nuts and seeds until a rough crumble is formed.
Add the dates and salt and blend until sticky.
Add cacao nibs and pulse a few times to combine into the mix – be careful not to over-process as you still want a good chunky base that will have some crunch.
Press into a slice tin lined with baking paper, and refrigerate while you make the fudge.
In your food processor blend the macadamias and shredded coconut until a smooth thick paste is formed. Depending on the strength of your processor this may take a little patience and a little scraping down of the sides. Of course if you have a Thermomix (which I do not), then this step will probably only take you about 15 seconds….
Add cacao, honey and salt, and blend until well combined.
Lastly blend in melted coconut oil.
Adjust salt and honey to taste.
Pour fudge over base and place in freezer while you prep the topping.
In a bowl over boiling water melt the Salted Caramel chocolate.
Once the fudge has set in the freezer pour this melted chocolate over the top. Return to freezer.
Using the same method melt the dark chocolate, and once the salted caramel top has set, drizzle the dark melted chocolate over the top.
Allow to set.
Keep in the fridge/freezer between servings.