I stumbled across some lovely raspberries on the market last weekend: probably the last ones this year. The more I think of it, now is the time when all the wild berries turn colorful and ripe in the surrounding forests. I remember one year we went for a day trip and lost the track of time while feasting on wild blackberries in the forest until the sun went down. It was a pretty dark night and we didn’t have any lights with us, so making our way back to our tents was a bit tricky.
Since then, we became much wiser hikers. 🙂
Since then, we became much wiser hikers. 🙂
So, the raspberries on the market this weekend made me remember this dessert I made when a vegan friend of ours was visiting, and the fact that I haven’t posted it yet. Time to make up for that. Our friend has been interested in raw foods, so I tried to make our dessert without cooking or baking. I found some controversial information on canned coconut cream, so I’m not sure if it undergoes any heat treatment during production and can be considered raw or not…
Ingredients for 8 cups:
60g or 0.5 cup dried plums
100g or 1 cup walnuts (roasted, if not keen on raw eating)
some coconut oil
50g or 0.25 cup cocoa butter
200g or 0.5 cup coconut cream (Cocomas)
beans of 1/2 vanilla fruit
2 tablespoons of xylitol
8 pieces of raspberries, or other fruit in season
silicone molds to form the cusps
I chose to use cocoa butter because I longed for some “white chocolate” flavor and cocoa butter is the main ingredient of white chocolate. However, all the kinds of white chocolate available around here are made with lots of milk powder. So, I chose to use cocoa butter, without the milk powder… and it worked.
- Prepare the white chocolate filling first. Cautiously melt cocoa butter over a steaming pot of water, add 3 tablespoons of coconut cream, 2 tablespoons of xylitol and the vanilla beans.
- Whip up the remaining coconut cream, and gently fold it in the cocoa buttery mixture. Set aside to cool.
- To form the small “cups”, mix the walnuts and dried plums in a food processor with 1 tablespoon of coconut oil. (This way the cups will solidify quickly if set to a cool place and they will be also easy to remove from the silicone molds.)
- Fill the molds equally with the walnut-plum mixture and form the cups using a spoon or your hands. Put them in the fridge for a couple of minutes.
- Now fill the small cups with the white chocolate cream filling, decorate each with a raspberry (or other fruits you choose) and dessert is ready to be served! (It can also wait for your guests stored in a cool place/fridge.)
I think this was really quick, wasn’t it? The whole portion of sugar-, gluten-, dairy-free, raw vegan deliciousness contains (raspberries included :)) approx. 80g of carbs, which makes 10g CH/cup. Enjoy!
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