How annoying is it to have leftover ingredients from a recipe? Just kidding, it’s the best!
After making the Raw Lime & Blueberry Cheesecake last week, I had some soaked Dates and Cashews left and did not know what to do with them other than making more raw treats…
My essential “go to” fruit in baking in Raspberry, so I decided to make a Raspberry Cream with the rest of the Cashews and a Cacao base with the leftover dates.
The process is essentially the same than for the Raw Cheesecake, but I tried a few different ingredients for the base and made individual bars instead of a round cake.
I just cannot get enough of these raw cakes! They are so fun to make, and ever more to eat. For someone who is used to traditional French pastry, making raw treats is absolutely broadening my (baking) horizon!
I am not vegan but I find myself really enjoying the process of cooking/baking vegan and/or raw. I love having to put aside everything I know and have learned from French cuisine and re-think the process of cooking / baking!
I also find than contrary to traditional baking, you can really play with the recipe and try lots of different ingredients and quantities and it will always turn out great!
And the good news is… I made too much of the base (again), so I HAD to make a third raw treat with it… Stay tuned for yet another raw cake recipe!
Raw Raspberry Bars
For the Base:
- 1 cup pitless Dates
- 1/3 cups Almond Meal
- 2 tbsp. Unsweetened Cacao Powder
- 1/2 cup Desiccated Coconut
- 2 tbsp. Coconut Oil
- 1/2 cup Rolled Oats
- 1/3 cup Macadamia Nuts
- The night before making the bars, put the Dates in a large bowl and cover with warm water. Let them soak overnight.
- Drain the Dates and place in a Food Processor or Blender.
- Add the Almond Meal, Cacao Powder, Desiccated Coconut, Coconut Oil, Rolled Oats and Macadamia Nuts in the Blender and blend until a thick paste is former.
You can pre-chop the macadamia nuts if your blender is not super powerful, it will help the blending.
- Firmly press the paste to the bottom of your chosen cake mold.
I used a Silicon bar-shaped mold, but you can also use a cupcake mold instead for example.
- Put in the freezer to set while you prepare the cream.
For the Raspberry Cream:
- 1 cup Cashew Nuts
- 1/4 cups Coconut Milk
- 2 tbsp. Coconut Oil
- 2 tbsp. Rice Malt Syrup, or any other natural sweetener
- 1/2 cup Frozen Raspberries
- 2 tbsp. Lemon Juice
- Put the Cashew Nuts in a large bowl the previous night and cover with water. Let them soak overnight.
A few hours will also do but it will blend more easily if it is soaked overnight.
- Drain the Cashew Nuts and place them in the blender / food processor with the Coconut Milk, Coconut Oil, Rice Malt Syrup, Frozen Raspberries and Lemon Juice.
- Blend until creamy and smooth.
It will take a few minutes of blending to remove all the cashew nuts bits; you want it as smooth as possible.
- Taste and add some extra Frozen Raspberries if the taste is not strong enough.
If the cream is really thick, add some Coconut Milk or Lemon Juice.
- Take the tin out of the freezer and pour the cream over it.
- Optional: pour some raspberry coulis over the cream and create a swirl effect
- Put back into the freezer for at least 1 to 2 hours, or until set.
- Leave in the freezer until eating, and place any leftover back in the freezer.